Barbecue-Glazed Corned Beef and Dijon-Roasted Cabbage

This is not your traditional St. Patrick’s day corned beef.

And canoodling up to the beef – that isn’t your traditional St. Patrick’s day cabbage.

In fact, you could say that corned beef and cabbage is a total betrayal of the holiday tradition. But! But! Betrayal is our theme today, in honor of the Ides of March.

Oh, the soothsayer could never have predicted such a twist as this.

(And, oh, I’m such a nerd.)

If only the soothsayer knew what it was to have those meaty, salty-sweet slices of barbecue-glazed corned beef pass his lips, Caesar’s prophecy would surely have been gentler and kinder. Had the soothsayer known that cabbage was roasted in thick wedges and liberally doused with a lemony dijon oil, good ole’ Jules may have come away alive. Perhaps with only his neighbor dicking him over by calling the HOA about the rotting soffit above his garage.

Alas, I’m not sure that either corned beef or barbecue sauce existed in Roman times. Or Shakespeare’s times. Which definitely puts a monkey wrench into my story. And keeps Brutus one big, bad jerk who’d do swimmingly on the Real Househusbands of Ancient Rome.

Bravo, are you writing all this down? Tell Andy Cohen I have a crush on him that’s nearly as ill-fated as Julius Caesar’s reign. Call me!

I know I’m breaking some rules with this corned beef and cabbage. I’ve probably taken a few liberties that I”m not even aware of. That’s what happens when you’re Jewish and the only corned beef you know is being slapped steaming between two slices of rye bread and smothered with spicy brown mustard, crumbling tumbling out the sides each time you pick the sandwich up, served alongside a crispy half-done pickle. *Sigh*

I’m a little verklempt. Corned beef and cabbage – talk amongst yourselves.

Barbecue Glazed Corned Beef and Dijon Roasted Cabbage

1 corned beef brisket (3 to 5 lbs), soaked overnight in cold water to remove excess salt
1/2 cup barbecue sauce
2 tablespoons brown sugar
2 tablespoons lemon juice
2 teaspoons dijon mustard
3 tablespoons olive oil
salt and pepper

Preheat the oven to 350 degrees.

Remove the corned beef from its cold water soak and place it in a medium roasting pan, fat side up. Cover with the barbeque sauce and sprinkle the top of the meat with brown sugar. Cover the dish tightly with foil and bake for 2 hours.

Remove the foil and turn the oven up to broil. Finish the brisket under the broiler for approximately 5 minutes, until bubbly and crisp. Allow the meat to rest 10 minutes before slicing.

For the cabbage: Preheat the oven to 350 degrees.

Whisk the olive oil, lemon juice, and dijon mustard in a small bowl. Set aside

Slice the cabbage into 8 evenly sized wedges and arrange them in a 9 x 13 dish so the wedges touch but don’t overlap. Brush the wedges liberally with the olive oil mixture. Season with salt and pepper and place in the oven and roast 30 minutes, until browned and wilted.