Peppercorn Corned Beef and Cabbage
Before you dig into your St. Patrick's Day treats, fill up on this St. Paddy's meal. Corned beef and cabbage is as classic as it gets!
You could serve this corned beef and cabbage for a dinner party, and save the leftovers, if you have any, to turn them into an amazing hash for breakfast on March 18th.
- 1 Corned Beef and Vegetables (with spice packet, if included)
- 1 12-oz bottle pale ale (or non alcohol
- 1 medium onion
- 2 cloves garlic
- 2 dried bay leaves
- 2 tablespoons Redstone Black Peppercorn Infused Olive Oil
- 2 tablespoons Redstone 18-Year Traditional Balsamic Vinegar
- 1 small head green cabbage (about 1 3/4 lb), cut into 8 wedges
- Chopped parsley, for serving
- Place corned beef in large pot. Add beer, onion, garlic, bay leaves, Redstone 18-Year Traditional Balsamic Vinegar, 1½ cups water, and contents of spice packet (if included) and bring to a boil. Reduce heat and simmer, covered, until tender and easily pierced with a fork, 2½ to 3 hours.
- Thirty minutes before corned beef is finished, heat oven to 425°F. Heat a large cast iron skillet on medium-high heat. Season cabbage with ½ teaspoon each salt and pepper. In batches, add 1 tablespoon Redstone Black Peppercorn Olive Oil and 4 pieces cabbage and cook until golden brown, 3 minutes per side; transfer to baking sheet and repeat.
- Transfer beef to foil-lined baking sheet. Transfer beef and cabbage to oven and roast until cabbage is just tender and beef has browned, 12 to 15 minutes.
- Transfer beef to cutting board and thinly slice. Serve with roasted cabbage and sprinkle with parsley, if using.