Oven Roasted Corned Beef and Cabbage

Oven Roasted Corned Beef and Cabbage
It may be the most famous dish to make and enjoy on St. Patrick's Day, but this Roasted Corned Beef & Cabbage is simple and delicious enough to be enjoyed all year long - featuring our Garlic Olive Oil and Red Apple Balsamic. Recipe by Barbara Braidwood

Products used: French Fleur De Sel Sea Salt, Garlic Olive Oil, Red Apple Balsamic Vinegar


3-4 lbs Cured Beef Brisket
3 Tbsp SOOC Garlic Olive Oil
2 Tbsp Pepper
1 head Green Cabbage
2 Tbsp SOOC French Fleur de de Sel Sea Salt
½ bottle Stout or other dark beer
1 cup SOOC Red Apple Dark Balsamic


Preheat an oven to 325℉.

Rub 2 Tbsp of SOOC Garlic Olive oil and 1 Tbsp SOOC French Fleur de Sel Sea Salt over the corned beef. Pepper both sides and place the brisket, fat side up, in a baking dish. Cover the dish with aluminum foil and roast the oven for 2 ½-3 hours. Remove the foil and roast for an additional 45min-1hour.

Check the brisket with a fork to see if it is completely tender. If not, bake for another 30 to 45 minutes. You want it to be really soft. Remove the beef from the oven and place on a cutting board. Tent it with the foil and let it rest.

Pour the SOOC Red Apple Balsamic Vinegar in a pan that is placed over medium heat. Bring to a slow boil and turn the heat down to a low simmer and continue cooking the sauce until it reduces to half and is thick in texture. Remove from the heat.

Increase the oven temperature to 350℉.

Cut the cabbage into 8 equal sections. Heat the remaining SOOC Garlic Olive Oil in a skillet over medium to high heat and brown the cabbage on all sides for about 3-5 minutes total. Transfer the cabbage to a roasting pan with a rack. Season the cabbage with 1 Tbsp SOOC Fleur de Sel Salt and pepper. Place the pan in the oven and carefully pour the stout into the bottom of the pan. Bake the cabbage for 20 minutes until it has softened and is a deeper brown color.

Slice the rested beef. Serve it on a large platter with the cabbage pieces. Spoon the reduced SOOC Red Apple Balsamic sauce over the cabbage. You can also roast some small yellow potatoes and carrots to go with the meal. Serve all of this with grainy mustard on the side. Round out the meal with either soda bread or a savory cornbread.