Corned Beef and Cabbage

  • 4 1/2 lbs. Vince & Joe’s Corned Beef Brisket
  • 5 Black Peppercorns
  • 1/2 tsp. Garlic Powder
  • 1 Onion, peeled and left whole
  • 2 Bay leaves
  • 1 pinch Salt
  • 1 small Head of Cabbage, cored and cut into wedges
  • 6 large Potatoes, quartered
  • 4 large Carrots, peeled and sliced
  • 1/4 cup Fresh Parsley, chopped
  • 2 tbsp. Butter

Directions

  1. In a 6 qt. Dutch oven, place the beef brisket, peppercorns, garlic powder, onion, bay leaves and salt.
  2. Fill the pan with water to cover everything plus one inch.
  3. Bring to a boil then cook for 20 minutes and skim off any residue that floats up.
  4. Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.
  5. Once the meat is done, add the cabbage, potatoes, and carrots, pressing them down into the liquid.
  6. Simmer for an additional 15 minutes or until the potatoes are tender.
  7. Skim off any oil that comes to the surface
  8. Stir in the butter and parsley and then remove pot from the heat.
  9. Remove meat from the pot and place onto a serving dish and let rest for 15 minutes.
  10. Remove vegetables to a bowl and keep warm.
  11. 1Slice meat on a diagonal against the grain.
  12. 1Serve meat on a platter and spoon juices over meat and vegetables.

Wine Pairing

Wine Pairing Feature – Recommended by Ted Ross, Vince & Joe’s Sommelier Sauvion – Muscadet Seuvre et Maire, Loire Valley, France- $14.99 750mL “A bone-dry, crisp and snappy white made from the Melon de Bourgogne grape. A prominent minerality and salinity makes this a great combo for salty and briney foods.”