Corned Beef & Cabbage with Cabernet Franc
Pairing with CAST’s Cabernet Franc, Oak Knoll District, Napa Valley, 2019
- 3 pounds corned beef brisket with spice packet
- 10 small red potatoes
- 5 carrots, peeled and cut into 3-inch pieces
- 1 large head Napa cabbage, cut into wedges
- 1 large turnip-peeled and cut into wedges
- 1 Cup Castelvetrano olives and the juice from the jar
- Old Bay seasoning* to shake generously over the mixture while cooling
Place the meat in a large pot-Cover with water and add the spice packet included with the meat if there is one.
Boil the meat until fork tender (about 50 minutes per pound).
With 15 minutes left in the cooking process , pack in the vegetables and pour olives and juice in and let cook until the potatoes are fork tender….The idea is to have the vegetables cooked but not falling apart or mushy.
Before serving and wile cooling sprinkle the meat and veggies with the Old Bay seasoning.
It has been said we are all Irish on Saint Patrick’s day, and the dish that makes it so, is the traditional accompaniment to the day, Corned Beef and Cabbage. The updated version below, paired with our 2020 Cabernet Fanc is destined to be a new favorite, as the Cabernet Franc really inspires this delicious traditional dish!
Growing up, the over-boiled version my mom made (sorry mom) needed an update. We made some changes to the veggies used, and introduced an unexpected kick at the end to make this even more enjoyable. The salt, pepper, and horseradish flavors that our reimagined version of the tried and true corned beef and cabbage brought out the Irish in all of us! Pour some Cabernet Franc, get some friends together and enjoy!
Yes, you can make your own homemade Old Bay Seasoning:
- 1 tablespoon celery salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1 pinch ground dry mustard
- 1 pinch ground mace or nutmeg
- 1 pinch ground cinnamon
- 1 pinch ground cardamom
- 1 pinch ground allspice
- 1 pinch ground cloves
- 1 pinch ground ginger