Beef and Cabbage with smoked brussel sprouts and pumpernickel toast

Serves 4-6 | Prep Time 45 min. | Cook Time 4-6 hours
This dish goes perfectly with our Napa Valley Cabernet Sauvignon

1 ½ lb. beef brisket, trimmed
½ c. balsamic vinegar
1 T. honey
¼ t. ground clove
¼ t. ground allspice
¼ t. ground fennel
1 t. brown sugar
1 T. salt
½ lb. brussel sprouts, thinly sliced
2 ea. shallots, thinly sliced
1 T. olive oil
2 t. sherry vinegar
Sliced pumpernickel
Whole grain mustard


  1. Mix dried spices and salt together and rub into brisket and marinate overnight.
  2. Reduce balsamic vinegar with honey until mixture coats the back of a spoon.  Set aside.
  3. Slowly roast brisket in a 250˚ oven until tender but not falling apart, approximately 4-6 hours. Every hour, brush with balsamic glaze.  Add water to bottom of roasting pan to prevent burning.
  4. Gently smoke brussel sprouts and shallots over applewood for 20-30 minutes.  
  5. To serve, slice brisket and serve on top of lightly toasted pumpernickel toast and top with whole grain mustard and brussel sprout salad.    

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