What’s the trick to a great corned beef and cabbage? Cooking low and slow with lots of wine in hand of course! This month on Fred Recommends, with St. Patrick’s Day coming up, we thought we’d share a wine pairing with a traditional Irish staple, corned beef & cabbage. Of all the alcoholic beverages that could pair with this recipe, we found ourselves grabbing for our Weibel Family GH White Wine. This wine is full bodied with a hint of sweetness which will complement this meal wonderfully. Grab a bottle of this cult classic wine at our tasting room today!
For the mustard sauce:
In a medium-sized pot, boil the white wine, garlic, and onion for 5 minutes. Then, add the heavy cream and stock and simmer for 5 more minutes. Whisk in the mustard, salt, and pepper and simmer for 3-4 more minutes. Whisk in the flour and simmer until the sauce begins to thicken.
Corned Beef & Cabbage Recipe:
Place the corned beef in a large Dutch oven and cover with water. Add the chicken stock, parsley, and butter. Season with salt, to taste. Bring to a boil and skim off any foam, if necessary.
Reduce the heat, cover, and simmer until tender, about 4 hours. Meanwhile, place a steamer basket snugly inside a pot and add water until it reaches just below the steamer basket. Bring to a boil and add the cabbage to the basket. Cover with a lid and steam until tender.
Preheat the oven to 400 degrees.
Place the potatoes on a baking sheet or dish and roast in the oven until a fork pierces the center easily. Remove from the oven and set aside.
When the corned beef is tender, remove the parsley. Transfer the corned beef to a serving platter with the cabbage and potatoes. Ladle some hot cooking liquid over the corned beef and platter. Season with pepper, to taste. Serve immediately with 4 ounces of the mustard sauce.
Recipe courtesy of thedailymeal.com