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  • All Year
  • 30 min
  • Serves 8

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Red Apple Balsamic Vinegar

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Garlic Olive Oil

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French Fleur De Sel Sea Salt


Oven Roasted Corned Beef and Cabbage

March is here and it's time to delve into the Irish staple of Corned Beef and Cabbage ala Saratoga Olive Oil style! Enjoy this recipe made by the owner, Barbara Braidwood. She will be serving this fantastic recipe for her family on St Patrick's Day.


  • 3-4 Pound Cured beef brisket
  • 2 TBL Pepper
  • 1 Head Green Cabbage
  • 2 TBL SOOC French Fleur de Del
  • 1/2 bottle Stout or other dark beer
  • 1 Cup SOOC Red Apple Dark Balsamic


  • 1. Preheat an oven to 325 degrees F.
  • 2. Rub 2 TBL of SOOC Garlic olive oil and 1 TBL 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.
  • 3. 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.
  • 4. 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.
  • 5. Increase the oven temperature to 350 degrees F.
  • 6. 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 TBL 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.
  • 7. 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.
  • 8. Enjoy!!!

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