Tassel Ridge® Corned Beef and Cabbage

3 lb corned beef brisket
1½ tsp black pepper
4 bay leaves
1 tsp coriander
1½ tsp whole mustard seeds
3 cloves
1½ Tbsp pickling spice
2 onions, diced
3 quarts water
½ stalk celery, rough chopped
1 12-oz bag baby carrots
2 lbs red potatoes, quartered
1 head cabbage, cored and diced

Combine corned beef, pepper, bay leaves, coriander, mustard seeds, cloves, pickling spice, onion, and water in large pot. Bring mixture to a boil. Reduce temperature. Simmer for 90 minutes. Add celery, carrots, and potatoes. Simmer for 30 minutes. Add cabbage. Simmer for 20 minutes. Remove corned beef. Slice across the grain. Serve with vegetables and broth. Serves 8.

Wine Recommendation: Tassel Ridge Iowa White Blossom 

This recipe calls for a dry white wine with some body and flavors of its own. Iowa White Blossom is a dry, white wine that offers aromas of tropical fruits, including pineapple, and citrus. Pineapple, nectarine, and white peach dominate the palate, and the finish hints of green apple. Made entirely from Edelweiss grapes grown in Mahaska County, Iowa, Iowa White Blossom pairs well with fish, chicken, Asian stir-fry, and Caribbean jerk-seasoned dishes. Serve chilled.

Category : KIOA Recipe of the Week Posted on March 6, 2017

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