- 1 onion
- 1 package Corned Beef Brisket (3-4 Pounds)
- 3 Tablespoons Ground Black Pepper
- 1 bag baby carrotts
- 1 head green cabbage
- olive oil, for searing
- 1 cup balsamic vinegar (optional)
- 2 Tbs. sugar (optional)
Preheat the oven to 325 degrees.
Slice onion into wedges and place in bottom of baking dish. Unwrap the brisket and place it fat side up on top of the onions. If it came with a spice packet, sprinkle it over the top, then sprinkle on the black pepper and rub it in. Bake covered in the oven for 2 1/2 hours, then add carrotts and uncover and continue baking for 1/2 hour to 45 minutes.
Check the brisket by inserting a fork in the meat. If it goes in easily, it’s ready; if it meets with resistance, bake for another 30 minutes. Once the brisket is fork-tender, remove it from the oven and let it rest, covered loosely in foil.
While the brisket is resting, make the balsamic reduction for the cabbage (optional): Combine the balsamic and the sugar in a small saucepan over medium-high heat. Stir it together and bring the mixture to a boil, then reduce to medium-low and simmer until the mixture is reduced by half and thick. Set it aside.
Cut the cabbage into wedges. Heat the olive oil in a large, heavy skillet over medium-high heat and add the cabbage. Sear it on both sides until the cabbage gets as much color as possible, about 1 minute per side. Use a spatula to transfer the cabbage to a steaming basket and sprinkle with salt and pepper. Place steaming basket over the baking dish in the oven. . Bake the cabbage for 20 minutes, or until tender and deeper brown.
Slice (or shred) the rested beef on a cutting board (it should be very, very tender and almost falling apart.) Then place it on a large platter alongside the cabbage wedges. Take generous spoons of the balsamic reduction and drizzle it all over the cabbage slices.
