I’m going to let this image and recipe speak for themselves… Happy St. Paddy’s Day to all wine lovers who don’t find green beer the bomb! Red Wine Rules!
Corned Beef & Cabbage
with Spicy Brown Sugar Petite Sirah Glaze
Ingredients for dish:
5 pound Corned Beef brisket
Red potatoes
Carrots
Cabbage, both red and green
Brown Sugar
Molasses
Mustard
Onion Powder
Concannon Petite Sirah
Brown Sugar Petite Sirah Glaze
1 cup brown sugar
½ cup petite sirah
½ cup molasses
1 Tbsp dry mustard
1 tsp onion powder
Combine glaze ingredients in small bowl, spoon over boiled corned beef, and serve with a current vintage of Concannon Vineyard‘s Petite Sirah!
To do:
Boil corned beef for 3½ hours with spices that come with meat, plus an additional 2 Tablespoons of pickling spice.
Preheat oven to 325 degrees.
Remove corned beef, trim fat, and reserve liquid. Place baking rack over a cookie sheet, then position corned beef on rack. Generously baste with brown sugar glaze (above). Bake corned beef for 40 minutes, flipping every 10 minutes, basting each time with brown sugar glaze.
Quarter cabbage. Peel and cut the carrots. Add potatoes, cabbage, and carrots to reserved liquid.
Boil for 15 to 20 minutes, until the potatoes become soft.
Serve immediately and celebrate our hardworking Irish forefathers!
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