Corned Beef and Cabbage
The Wine Experience Wine Recommendation: Shiraz

from Chef Dana Benigno

Adapted from James Beard's recipe from 1965
Serves 6

My friend Julie, who looks like she stepped off of the stage of River Dance, says that drizzling malt vinegar over the cabbage adds the final touch, however; it must be malt vinegar.

Ingredients:
5 pounds corned brisket of beef
6 peppercorns, or packaged pickling spices
3 carrots, peeled and quartered
3 onions, peeled and quartered
1 medium-sized green cabbage, quartered or cut in wedges
Melted butter (about 4 tablespoons)

•  Place the corned beef in water to cover with the peppercorns or mixed pickling spices (in supermarkets, these often come packaged with the corned beef). Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally

•  During the last hour, add the carrots and onions and cover again. During the last 15 minutes, add the cabbage. Transfer meat and vegetables to a platter and brush the vegetables with the melted butter. Serve with boiled parsley potatoes, cooked separately. (The stock can be saved to add to a pot roast or stew instead of other liquid.)