Recipe of the Month

RECIPE OF THE MONTH

Corned Beef and Cabbage in Beer
From Linda B

HAPPY ST. PATTY’S DAY

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INGREDIENTS
1 4-lb corned beef brisket
2 or 3 cans of beer of your choice(check out our Beer page)
2 bay leaves
2 dried serrano chiles
2 tsp. coriander seeds
2 tsp. mustard seeds
1/2 tsp. cinnamon
1/2 tsp. allspice
4 large potatoes, scrubbed and chopped in quarters
6 carrots, coarsely sliced
4 turnips, scrubbed and sliced
1 large cabbage, coarsely chopped
1 15 oz. can white beans
1 15 oz. can red beans
1 15 oz. can black beans

PREPARATION:

In a heavy roasting pan with lid, pour 12 oz. of beer. Add bay leaves, chiles, coriander and mustard seeds, cinnamon, allspice and the juice from the corned beef pack. Put corned beef on a steamer rack in the pot and add water to bring the liquid level to the bottom of the rack. Cover the pan and bring contents to a boil. Reduce heat and steam the brisket for several hours. Add water or beer or both as needed to keep liquid in the pan. It can be steamed overnight. (It can take 5 hours to steam a 4 lb. brisket.) Remove the brisket and steamer rack and put brisket on a heated platter. Add to the pan, all of the vegetables except the cabbage. Add water or beer and boil the vegetables until nearly tender. Put the steamer rack back in the pan with the cabbage wedges. Steam the cabbage for about 5 to 10 minutes. Or you can remove the vegetables when tender, and then add the cabbage and steam until done to perfection. As the vegetables are steaming, drain and rinse the cans of beans. When all the vegetables have been cooked, remove them from the pan and arrange on the heated platter with the corned beef. Add the beans to the beer and water mixture in which the brisket and vegetables have been cooked. The beans may be cooked for a short period of time or may be cooked until mushy. It's your choice. Serve in a bowl as a side dish to the corned beef and cabbage. And the leftovers (if you have any) are even better than the original meal. Thanks to Linda B - One of our great Customers - for the recipe, Linda suggests pairing the meal with some hearty Irish beer, then serve it up with a California Merlot, Australian Shiraz or Cabernet Sauvignon - Check out our wine specials ON LINE WWW.PONDPOINTWINES.COM. Linda we couldn't agree more

RECOMMENDED WINE: Red Knot Cabernet Sauvignon

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