3-4 lbs cured beef brisket
3 tablespoons Garlic Olive Oil
2 tablespoons pepper
1 head green cabbage
2 tablespoons French Fleur de Sel Sea Salt
½ bottle stout or other dark beer
1 cup Red Apple Dark Balsamic
Preheat an oven to 325℉.
Rub 2 tablespoons of Garlic Olive Oil and 1 tablespoon 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 in the oven for 2½ to 3 hours. Remove the foil and roast for an additional 45 minutes to an hour.
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 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 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 tablespoon 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 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.