5-pound corned beef
3 cloves garlic, minced
1 carrot, peeled and roughly chopped
1 medium onion, peeled and cut in two
1 celery stalk, roughly chopped
Spice pack that comes with the corned beef
4 bottles Blue Quail Gewurztraminer
1 tsp McFadden Beef Herbs
2 McFadden Bay Leaves
1 tsp McFadden Sage
1 tsp McFadden Garlic Flakes
2 cabbages, quartered
20 small new potatoes, halved
Buy a big corned beef at the grocery store in a package that includes a spice mix. Put the corned beef in a big pot. Add the garlic, carrot, onion, celery, the spice packet, and the herbs. Cover with Blue Quail Gewurztraminer – it takes 3 or 4 bottles to do the job. Cook as directed. This is going to take 3-4 hours.
Pull your meat out and tent it with aluminum foil to rest on a cutting board.
Place the cabbage and potatoes in the Gewurztraminer pot you cooked the corned beef in and boil for about 20 minutes, until done.
Slice the corned beef, serve it with a wedge of cabbage and some potatoes, with a little horseradish mustard on the side of the plate.
The magic comes from cooking everything in our Gewurztraminer. Dry, not cloyingly sweet like some supermarket wines, this wine took the slight bitterness out of the cabbage, made the potatoes taste creamier, and the corned beef is the most succulent you’ve ever tasted when cooked this way. The extra kick from the McFadden herbs takes it over the top.