Roasted & Glazed Corned Beef Brisket with Quick Braised Cabbage

By Foodiewife

Corned Beef and cabbage is the most traditional St. Paddy's day meal in America. One can simply buy corned beef that comes with the seasonings, and then boil it with water, potatoes and veggies and cabbage and call it a day. This year, I decided to roast the corned beef, then baste it with a glaze and broil it for a few minutes. The end result was a moist and tender corned beef that was out of this world! I don't like boiled, soggy cabbage, so I stir-fried chunks of cabbage in my wok and quickly braised it with a splash of chicken broth. Served with steamed red potatoes, this was one of the best Irish-themed dinners I'd ever made. This is how I'll make it from now on!

Ingredients

• For the glaze:
• 1 corned beef brisket, fully cooked (mine was 3 pounds, nitrate-free from Trader Joe's)
• 1/4 cup brown sugar
• 1/2 cup ketchup
• 2 Tbsp. apple cider vinegar
• For the quick braised cabbage:
• 1 small head of green cabbage
• olive oil
• 1/4 cup chicken broth
• 2 Tbsp. apple cider vinegar
• salt & pepper

Preparation

Step 1

Preheat the oven to 300F
Pat the brisket dry and season with the included packet or with cracked pepper.

Wrap in two layers of foil and place into a roasting pan. Roast for 2 hours.

Whisk together the glaze and set aside.

Carefully unwrap the corned beef (careful of steam) and bend the foil back.
Baste the brisket with half of the glaze and return to the oven for another 15 minutes.

Remove the brisket and place the rack on the second highest shelf, turn the broiler on.

Baste the brisket with the remaining glaze and broil until bubbly (about 7-10 minutes) being careful not to allow it to burn.

For the cabbage:

Cut the cabbage into quarters and cut out the center core. Cut each quarter into halves. (I try to keep each cabbage section as intact as I can.)

Using a large skillet, with a lid (I use a Chinese Wok) pour just enough olive (or vegetable) oil to lightly coat. Heat to medium-high heat until the oil begins to shimmer.

Using tongs, place the cabbage into the wok/skillet until it lightly sears (light golden color), about 2 minutes. Turn over and allow to sear for another minute or two.

Season, to taste, with salt & pepper.

Add the chicken broth and cover with a lid, and turn down to medium-low. Allow to braise for 3-4 minutes.

Remove the lid, turn off heat, and evenly sprinkle with vinegar.

Slice and serve the corned beef brisket with a side of cabbage and steamed red potatoes (and carrots, if you wish).

Happy St. Paddy's Day!