What is Balsamic Corned Beef?
Balsamic Corned Beef is a delicious twist on the traditional Irish-American favorite. We love serving this dish on St. Patrick’s Day or any time you’re craving something hearty and flavorful. This recipe pairs tender, slow-cooked corned beef with a vibrant relish made from Primo’s premium balsamic vinegars, infused olive oil, and fresh herbs. The balsamic vinegar adds a sweet and tangy depth of flavor enhancing the natural richness of the corned beef. The olives, capers, and fresh mint bring brightness and balance. It’s a dish that’s both comforting and elegant, combining tradition with a gourmet touch.
Ingredients for Balsamic Corned Beef
Corned Beef
Corned beef is the star of this dish. It’s essential to choose lean cuts to avoid excess fat, ensuring the flavor of the balsamic and spices shine through. This dish is traditionally brined, so its rich, salty flavor is already present—perfect for pairing with balsamic vinegar.
Primo’s Fig Balsamic Vinegar
This balsamic vinegar adds a touch of sweetness and complexity to the corned beef as it simmers, complementing the beef’s natural savory notes. Fig balsamic is key for creating a rich, well-rounded flavor.
Primo’s Cayenne Chili Olive Oil
This spicy olive oil brings a gentle heat to the relish. It balances the sweetness of the balsamic and adds a layer of warmth. When choosing an olive oil for this dish, opt for one with bold flavors to elevate the overall taste.
Primo’s Honey Ginger Balsamic Vinegar
Honey Ginger Balsamic Vinegar adds a subtle, sweet zing to the relish. Its notes of honey and ginger provide a perfect counterpoint to the briny capers and olives, creating a deliciously balanced topping for the beef.
Celery, Onion, and Bay Leaves
These vegetables and herbs provide the aromatic base for cooking the corned beef, infusing the meat with a gentle fragrance and flavor while it simmers.
Mint and Parsley
Fresh mint and parsley are added to the relish to bring brightness and freshness to the dish. When selecting mint, look for vibrant, crisp leaves, and for parsley, opt for the flat-leaf variety for a more robust flavor.
How to Make Balsamic Corned Beef
Start by gently simmering the corned beef with aromatic vegetables, bay leaves, and Primo’s Fig Balsamic Vinegar. This step infuses the meat with subtle sweetness and complexity. The slow cooking ensures the beef becomes tender and flavorful. Then, as it simmers, the balsamic vinegar works its magic, deepening the dish’s flavor profile.
Once the beef is done, you’ll prepare a relish of fresh herbs, olives, capers, and Primo’s Honey Ginger Balsamic Vinegar for a burst of brightness. The Cayenne Chili Olive Oil adds just a hint of heat, giving the relish an irresistible kick that balances the richness of the corned beef.
Balsamic Corned Beef Alternatives
For a gluten-free version, ensure that all vinegars and seasonings are free of additives containing gluten. If you’re looking for a lighter alternative, you can swap the corned beef for a leaner cut of brisket or even turkey breast. Adjust the simmering time accordingly. Vegetarians can substitute a plant-based protein, such as seitan, and use vegetable broth to simmer instead of water.
How to Serve Balsamic Corned Beef
Serve this dish hot, thinly sliced, and topped with the herbaceous relish. Pair it with roasted vegetables or a side of mashed potatoes to soak up the flavorful juices. Garnishing with extra mint leaves adds a lovely fresh note to each bite, making the presentation as delightful as the taste.
How to Store Leftovers
Leftover Balsamic Corned Beef can be stored in an airtight container in the refrigerator for up to four days. It also freezes well for up to three months. When reheating, gently warm it in the oven or on the stovetop to preserve the tenderness of the beef. Microwaves have no place in your corned beef reheat! The relish can be stored separately and added fresh when serving the leftovers to keep its flavors bright and punchy.
This recipe features:
Balsamic Corned Beef
Ingredients
- 1 lb lean corned beef
- 2 bay leaves
- 2 chopped celery sticks
- 1 chopped large brown onion
- 6 black peppercorns
- 1 tbsp brown sugar
- 2 tbsp Primo's Fig Balsamic Vinegar
- 1 tbsp Primo's Honey Ginger Balsamic Vinegar
- 2 tsp chopped capers
- 4 pitted green olives, chopped
- 1 1/2 tbsp Primo's Cayenne Chili Olive Oil
- 1/4 cup chopped mint leaves
- 1/2 cup loosely-packed, chopped parsley leaves
- Fresh mint for garnish
Instructions
- Put your corned beef in a saucepan and cover it with cold water. Bring that water to a boil on low heat, and then drain it.
- Cover it with cold water again, then add bay leaves, celery, onion, peppercorns, sugar, and Primo's Fig Balsamic Vinegar.
- Simmer on low heat for 2.5 hours, or until your corned beef is tender.
- In a separate bowl, combine Primo's Honey Ginger Balsamic Vinegar, capers, olives, Primo's Cayenne Chili Olive Oil, mint, and parsley to create a relish.
- Drain meat, slice and plate. Add some of the relish you made over the corned beef and garnish with mint. Enjoy!
Notes
Hot Tip: This recipe would go great with Rita’s Irish Soda Bread, Cabbage Soup, and Balsamic Smashed Potatoes.
Give it a try and let us know what you think in the comments.
To your health!
