Corned Beef & Cabbage (with a twist) - St. Patricks Day

Happy St. Patricks Day !!!

Corned Beef and Cabbage isn't for everyone.  The first thing that comes to mind when I think of this meal is the smell.  For some reason that cooked cabbage smell seems to linger long after the meal has been enjoyed.  You may want to sprinkle some cinnamon, pumpkin or cloves into a pot of water and simmer it on your stove - makes the kitchen smell great and a good combat to the odors.  Candles also help - give the kitchen a great ambiance.  If you can find "smokers" candles, they work best to combat odor.

One other tip to combat the cabbage smell - throw in a couple of celery sticks (cut to about 2 inches in length).  It doesn't change the flavouring but does help to keep the smell somewhat at bay.

Let's get cooking.   I tried this recipe for the first time last year (from Slow Cooker cookbook) and my family thoroughly enjoyed it.  You will need a 6 quart crock pot.  Now...for the "twist" ... this version of the recipe contains Riesling wine (German sweet wine).  You may want to consider setting aside a portion of the ingredients for children before you add the wine, however, the wine will cook down.  You can also use chicken broth instead of the wine.  

Ingredients:

12 small potatoes (I've used golden potatoes or dutch potatoes)

2 cups baby carrots (one small bag)

3 medium sweet onions (Vidalias are best) - coarsely chopped

2 cups Riesling Wine (feel free to sample the wine while you are cooking!!)
    (try Stout instead of Riesling Wine - might give it a completely different flavour)

1/2 cup whole-grain mustard

1/4 cup Dijon mustard

1/4 cup firmly packed brown sugar

4 whole black peppercorns

2 bay leaves

3-1/2 to 4 lb corned beef (rinse and trim any fat)

1 head green cabbage (cut in half, core and thickly slice) See NOTE below...

Directions:

1. Layer potatoes, carrots and onions in the bottom of the cooker.
2. Whisk the mustards, sugar and Riesling in a large bowl. Add peppercorns and bay leaves.
3. Place brisket on top of the veggies in the crock pot.
4. Pour the Riesling mixture over the brisket evenly.
5. Place the cabbage leaves evenly over brisket and veggies.
6. Slow cook on low for about 8 to 10 hours.
7. NOTE: If you intend to do cabbage chunks versus thick leaves, add the chunks about 2 hours before cooking time is done.
8. When time is done, remove the brisket and cover tightly with foil - allow it to rest for about 20 minutes.  Keep veggies on warm.
9. After about 20 minutes, arrange the veggies on a platter.
10. Slice the brisket across the grain and arrange over the veggies. 
11. Strain some of the liquid out of the crock pot and ladle over the meat and veggies.

Serve the platter immediately - Soda Bread and Ale goes very well with this meal.   Dance a little jig !!!