Corned Beef and Cabbage (Oven)

From Pioneer Woman, heavily modified by me

Ingredients

• 1 package Corned Beef Brisket (3-4 Pounds)
• 3 Tablespoons Ground Black Pepper
• 1 head Green Cabbage, cut very thin
• 1 onion, sliced thin

Preparation Instructions

Preheat the oven to 325 degrees.

Unwrap the brisket and place it fat side up inside the baking dish. If it came with a spice packet, sprinkle it over the top, then sprinkle on the black pepper and rub it in. Cover the dish with heavy aluminum foil and place it in the oven for 2 1/2 hours, then 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---or up to an hour in some cases! If the brisket is tough, it hasn't cooked long enough! 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: 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. 

For cabbage, heat olive oil or butter (or combo of both) in skillet. Fill skillet with shredded cabbage/onion and stir occasionally. As it cooks down, add more cabbage/onion until all has been added. Cook until very soft and browned, stirring occasionally.

Enjoy!

Notes from Jill's Kitchen: This was really easy. I didn't do her version of cabbage, I just sautéed it in butter, I think? Maybe in bacon grease? Who knows. I think I threw some sliced onions in with the cabbage, too? Maybe? Seriously. These days, WHO KNOWS.