3-4 lb corned beef brisket (with spice packet)
1-2 T The Olive Bin’s Tuscan Herb Bread Dip & Seasoning
1 T The Olive Bin’s Rosemary Olive Oil
1 large yellow onion, quartered
4 cloves garlic, smashed
4 cups beef broth
2 bay leaves
1 lb baby potatoes
4 carrots, large chunks
1 small green cabbage, cut into wedges
Balsamic Glaze Finish:
2 T The Olive Bin’s Traditional 18-Year Dark Balsamic
1 T The Olive Bin’s Garlic Olive Oil
1 tsp honey
In a dutch oven, heat the rosemary oil over medium-high heat.
Season the corned beef brisket with the Tuscan Herb seasoning on all sides.
Sear the brisket on all sides until light golden brown and remove the brisket.
Once the brisket is seared, add the onion and garlic and cook for a couple of minutes.
Add the brisket back to the dutch oven, pour the broth in until the brisket is mostly covered. Add the seasoning packet and bay leaves. Cover and simmer for 2.5 hours.
Add the potatoes and carrots, cook for 20 minutes.
Add the cabbage, cook for 15 minutes more until tender.
For the balsamic glaze: Combine balsamic, garlic oil, and honey in a small saucepan.
Simmer for 3-4 mins until thickened & drizzle over the finished corned beef brisket.
Slow Cooker Method:
Follow steps 1 - 3 from above, and add brisket to a slow cooker pot.
Add the garlic, onion, potatoes, and carrots around the brisket. Pour the beef broth around the sides, and add in the seasoning pack and bay leaves.
Set the slow cooker to LOW for 8-9 hours or HIGH for 4-5 hours.
Add the cabbage in for the last 45-60 minutes.
Follow balsamic glaze directions from above & drizzle over the top.
