Corned beef with baked cabbage

Ingredients:

• 1 corned beef brisket weighing 1.3-1.8 kg in brine
• 1 cup balsamic vinegar
• 2 tablespoons of sugar
• 1 white cabbage
• 2 tablespoons extra-virgin olive oil
• 1 bottle (0.33 L) stout, such as Guinness

Preparation:

1. Preheat oven to 160°C.
2. Unwrap the brisket and place it in a large baking dish, fat side up. If your brisket came with a spice packet, sprinkle it on top, then sprinkle with 3 tablespoons of black pepper and rub it in. Cover the dish with heavy-duty foil and bake for 2.5 hours, then remove the foil and continue baking until the brisket is very, very tender (almost falling apart!) and a fork easily penetrates the meat, about 1 more hour. Remove from the oven and cover loosely with foil to keep the corned beef warm.
3. While the brisket is resting, prepare the balsamic vinaigrette for the cabbage. In a small saucepan, combine the balsamic vinegar and sugar over medium heat and bring to a boil. Reduce the heat to medium-low and simmer until the vinaigrette has reduced by two-thirds and is thick and syrupy, 10-12 minutes. Set aside.
4. Prepare the cabbage:
   
   Increase the oven temperature to 200°C (400°F). Cut the cabbage into 8 pieces. Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat. Add the cabbage and cook until well-browned on both sides (cook a few at a time, if necessary), about 1 minute per side. Using a spatula, transfer the cabbage to a wire rack set on a rimmed baking sheet. Season with salt and pepper to taste.
5. Pour the beer into the bottom of the baking sheet, then carefully transfer it to the oven. Bake the cabbage until tender and browned, about 20 minutes.
6. Slice the corned beef and arrange it on a platter along with the cabbage. Drizzle the cabbage with balsamic reduction.