Corned Beef and 2016 Calistoga Zinfandel
Corned Beef and Cabbage
From the kitchen of our very own Harvest Chef, Anne-Marie Pleskaczewski: [email protected]
INGREDIENTS & PREPARATION
- 4 to 5 pounds flat-cut corned beef brisket, rinsed
- 1 large yellow onion, halved and sliced
- 3 cloves garlic, peeled and lightly crushed with the back of a knife
- 2 pints lager (nothing with heavy bitter notes)
- 1 cup water, plus additional (if needed)
- 1 tablespoon pickling spice (or use the spice packet provided with your corned beef)
- 1/4 cup dark brown sugar, lightly packed
- 2 tablespoons whole grain Dijon mustard
- 1 tablespoon smooth Dijon mustard
- 1 tablespoon whiskey
- 1/4 teaspoon freshly-ground black pepper
- Pinch of ground cloves
- Preheat oven to 300 degrees F. Place sliced onion and garlic cloves in the bottom of a large Dutch oven. Lay corned beef on top of onions, fat side up. Add pickling spices or spice packet.
- Pour lager into pot, adding enough water to barely cover the corned beef. Bring to a simmer on the stove. Cover and braise for 3 hours in the oven, flipping the corned beef halfway through the cooking time.
- When the corned beef is almost finished braising, combine glaze ingredients in a small skillet or saucepan. Heat until bubbling.
- When corned beef is braised, remove from oven and increase temperature to 425 degrees F. Remove corned beef from braising liquid and pat dry with paper towels. (Reserve braising liquid in pot.)
- Lightly score fat side with a sharp knife in a criss cross pattern. Brush corned beef with glaze. Place in a skillet or roasting pan and pour in about 1 cup of the braising liquid.
- Bake for 10 minutes, then coat the corned beef with a second layer of glaze. Continue baking for an additional 5-10 minutes. Slice corned beef against the grain. If desired, strain braising liquid and spoon over sliced meat upon serving.
Recipe Note —
To braise cabbage, potatoes and carrots with the meat: One hour before the corned beef is finished braising, add 1 1/2 pounds whole baby red potatoes to the Dutch oven, along with 2 pounds carrots, cut into 1-inch pieces. With 30 minutes remaining, add 1 head of cabbage, cut into wedges. (Optional: First sear cabbage wedges in a skillet with a bit of vegetable oil over medium-high heat until lightly browned, for extra flavor.) Remove cooked vegetables from braising liquid and keep warm while corned beef is being glazed. Drizzle with strained braising liquid when serving. Enjoy with a bottle of our 2016 Calistoga Zinfandel.