BALSAMIC REDUCTION STEAK RECIPES

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CORNED BEEF AND CABBAGE - THE PIONEER WOMAN – RECIPES ...

Tender corned beef and tangy cabbage is a feast for the senses and a great way to celebrate St. Patrick's Day. Serve with a grainy mustard, potatoes, or both.

Provided by Ree Drummond

Categories     St. Patrick's Day    dinner    main dish    meat    roasted

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Cook Time 3 hours

Yield 8 servings

Number Of Ingredients 8

1 package corned beef brisket (3 to 4 pounds)
3 tbsp. ground black pepper
1 c. balsamic vinegar
2 tbsp. sugar (optional)
1 head green cabbage (or 2 if you'd like more)
Olive oil, for searing
Kosher salt and black pepper, to taste
1/2 bottle Guinness, or any beer

Steps:

  • For the corned beef: Preheat the oven to 325 degrees.
  • Unwrap the brisket and place it fat side up inside a 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 30 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: 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 thick and reduced by half. Set it aside. 
  • Next, make the cabbage: Raise the oven temperature to 350 degrees. Cut the cabbage into 8 wedges. Heat the olive oil in a large, heavy skillet over medium-high heat and add the cabbage. Sear it on both sides until the cabbage gets as much color as possible, about 1 minute per side. Use a spatula to transfer the cabbage to a rack placed over a rimmed baking sheet. Sprinkle the cabbage pieces with salt and pepper. Pour the Guinness into the bottom of the baking sheet, then carefully transfer the pan to the oven. (The beer will gently steam the cabbage and infuse it with stouty essence). Bake the cabbage for 20 minutes, or until tender and deeper brown.
  • To serve: Slice or shred the rested beef on a cutting board (it should be very, very tender and almost falling apart). Then place it on a large platter alongside the cabbage wedges. Drizzle generous spoonfuls of the balsamic reduction all over the cabbage slices.  

CORNED BEEF AND CABBAGE - THE PIONEER WOMAN – RECIPES ...

Tender corned beef and tangy cabbage is a feast for the senses and a great way to celebrate St. Patrick's Day. Serve with a grainy mustard, potatoes, or both.

Provided by Ree Drummond

Categories     St. Patrick's Day    dinner    main dish    meat    roasted

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Cook Time 3 hours

Yield 8 servings

Number Of Ingredients 8

1 package corned beef brisket (3 to 4 pounds)
3 tbsp. ground black pepper
1 c. balsamic vinegar
2 tbsp. sugar (optional)
1 head green cabbage (or 2 if you'd like more)
Olive oil, for searing
Kosher salt and black pepper, to taste
1/2 bottle Guinness, or any beer

Steps:

  • For the corned beef: Preheat the oven to 325 degrees.
  • Unwrap the brisket and place it fat side up inside a 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 30 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: 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 thick and reduced by half. Set it aside. 
  • Next, make the cabbage: Raise the oven temperature to 350 degrees. Cut the cabbage into 8 wedges. Heat the olive oil in a large, heavy skillet over medium-high heat and add the cabbage. Sear it on both sides until the cabbage gets as much color as possible, about 1 minute per side. Use a spatula to transfer the cabbage to a rack placed over a rimmed baking sheet. Sprinkle the cabbage pieces with salt and pepper. Pour the Guinness into the bottom of the baking sheet, then carefully transfer the pan to the oven. (The beer will gently steam the cabbage and infuse it with stouty essence). Bake the cabbage for 20 minutes, or until tender and deeper brown.
  • To serve: Slice or shred the rested beef on a cutting board (it should be very, very tender and almost falling apart). Then place it on a large platter alongside the cabbage wedges. Drizzle generous spoonfuls of the balsamic reduction all over the cabbage slices.  

FLAT IRON STEAK WITH BALSAMIC REDUCTION - ALLRECIPES
this was good. i seared and cooked the steak, removed from the pan and sauteed shallots and garlic for a minute or so. after pouring in the balsamic vinegar, i added about a half cup of coarsely …
From allrecipes.com
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LAMB CHOPS WITH BALSAMIC REDUCTION RECIPE | ALLRECIPES
I finished the lamb chops in a 325 degree oven to med rare while I was cooking the chicken breasts. The balsamic reduction was perfect, and I loved the addition of the butter at the end. I served this over …
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HOW TO MAKE BALSAMIC GLAZE (BALSAMIC REDUCTION ...
Nov 24, 2020 · In this balsamic reduction recipe, there is also the option to add a sweetener. Some versions have sweeteners, some do not. Most store bought versions of glaze are sweetened, while vinegar is not. Balsamic Glaze Ingredients. This easy balsamic reduction recipe requires just 2 ingredients, one of which is optional: Balsamic …
From wholesomeyum.com
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Apr 19, 2017 · Quick baked chicken recipes are mid week life savers and this balsamic chicken is a back-pocket gem along with simple Honey Mustard Chicken, Juicy Baked Breasts and country-style Baked Thighs. Sticky Balsamic …
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HOW TO MAKE A PERFECT BALSAMIC REDUCTION | JOYFUL HEALTHY EATS
Jul 15, 2015 · Balsamic Reduction is made from a quality balsamic vinegar, it is gluten free, vegan and paleo! The vinegar is simmered in a sauce pan until it has reduced by almost half. The result will be a more concentrated balsamic …
From joyfulhealthyeats.com
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BALSAMIC GLAZE RECIPE - NATASHASKITCHEN.COM
Aug 15, 2019 · Homemade Balsamic Glaze is ridiculously easy to make and so versatile. We love it on Berry Goat Cheese Salad, steak, chicken, Caprese Salad, or drizzled over fresh fruit.. Just like our Strawberry Sauce, silky Caramel Sauce, and Pesto, this Balsamic Reduction …
From natashaskitchen.com
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BRAISED BALSAMIC CHICKEN RECIPE | ALLRECIPES
Knowing that using straight balsamic vinegar would give it a well vinegar taste I decided to do a balsamic reduction prior to adding it to the chicken in hopes of bringing out its more sweet flavor. …
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CLASSIC WEDGE SALAD - COPYKAT RECIPES
Dec 14, 2021 · Give a Taste of Balsamic: Another good idea is to drizzle a balsamic reduction (glaze) lightly over this salad for some nice flavor (see how to make below). Add Different …
From copykat.com
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RED WINE REDUCTION STEAK SAUCE RECIPE | ALLRECIPES
One suggestion for a richer sauce, after reducing, melt in 1 pat of butter and stir until creamy smooth. Fantastic with a standing rib roast! Also try this, my favorite with this reduction! Carmalize fresh sliced mushrooms and thinly sliced red onions in a little butter and olive oil. Spoon over steak or roast slices and pour some reduction …
From allrecipes.com
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RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts.
From foodnetwork.com
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