Pioneer Woman Corned Beef Recipe

Salty, peppery corned beef slow-baked ‘til it falls apart, with cabbage roasted in beer and a balsamic glaze that sounds weird but tastes like pub food met Sunday roast. This Pioneer Woman corned beef recipe is weirdly elegant for something so rustic. Easy prep, mostly hands-off, and it makes the whole house smell like something good is happening.

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Ingredients Needed

• 1 (3- to 4-lb.) corned beef brisket: Comes with a spice packet sometimes — use it. If not, black pepper’s enough.
• 3 Tbsp ground black pepper: For a good crusty top and deep seasoning. No swaps here, just commit.
• 1 cup balsamic vinegar: This becomes the glaze. It sounds posh but it’s dead simple.
• 2 Tbsp sugar (optional): Cuts the vinegar’s bite a bit. Use it if you’re not into sharp tang.
• 1 head green cabbage: Or two, if you like leftovers or if yours looks sad and small.
• Olive oil: For searing the cabbage. Don’t skip this part. Trust.
• Kosher salt and black pepper: Season to taste. Or season a little more. Cabbage can take it.
• 1/2 bottle Guinness (or any dark beer): Adds that deep, malty, pubby flavor. Optional? Technically. Should you skip it? No.

How To Make Pioneer Woman Corned Beef

Cook the corned beef:

Oven at 325°F. Put the brisket fat-side up in a baking dish. If it has a spice packet, sprinkle that on. Then add a bunch of black pepper. Wrap it tight with foil and bake it for 2½ hours. Then take the foil off and give it another 30 to 45 minutes uncovered so the top crisps a bit.

Check it — if a fork slides in like butter, it’s done. If not, chuck it back in for another half hour. Brisket waits for no one. If it’s chewy, it’s underdone.

Make the balsamic reduction:

While the beef is resting (don’t skip the rest, I mean it), put your vinegar in a small saucepan. Add sugar if you want. Bring to a boil, then lower the heat and let it simmer ‘til thick and syrupy. Walk away, but not too far — it can burn real fast near the end.

Prep the cabbage:

Crank oven up to 350°F. Cut cabbage into wedges. Like 8-ish. Sear them quick in hot olive oil, 1 min a side. Don’t stir or fuss — you want that char. Transfer to a rack over a baking sheet, season with salt and pepper, and pour the beer into the pan (not over the cabbage — learned that the hard way).

Stick the whole thing in the oven for 20 mins ‘til it softens and browns. It smells like an Irish pub in the best way.

Assemble and serve:

Slice or shred the rested brisket — it should be basically falling apart. Plate it with the roasted cabbage, and drizzle the balsamic reduction over everything. Don’t skimp on the drizzle, yeah?

Optional but amazing: serve with whole grain mustard and maybe boiled new potatoes if you’re feeling cozy.

Recipe Tips

→ Let the brisket fully rest — slicing early makes it dry and weird.
→ Don’t skip the balsamic drizzle. It’s the part that makes people think you know what you’re doing.
→ Use dark beer, not pale — Guinness just works here.
→ If you overcook the cabbage, it gets floppy. Keep it snappy with that 20-minute bake.

How to Store & Reheat

Room Temperature: Nope — fridge it within 2 hours.
Fridge: Store tightly wrapped, 3–4 days max. Cabbage gets funkier quicker.
Freezer: Freeze beef (not cabbage), up to 2 months. Thaw overnight in fridge, reheat in low oven or microwave.

Nutrition Facts (Approx. per serving)

Calories: 420
Sodium: 1250mg
Protein: 35g
Fat: 28g
Carbs: 9g
Fibre: 2g
Sugar: 3g

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