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Corned Beef & Zinfandel

Nothing says St. Paddy’s Day like a good ol’ fashioned meal of corned beef and cabbage.This dish is so incredibly flavorful, and more than anything, easy! And while beer is the typically the Irishman go-to, this pairs just as well with a good, light-bodied red as it does with a pint of lager. In fact, our Zinfandel, with its sweet, fruity notes, is the perfect offset to the traditional peppercorn and bay leaf spices in this dish. So grab a brisket, grab a bottle, throw on some green, and have a great time! Cheers!


1 (2 -6 lb) corned beef brisket 1 teaspoon peppercorn 2 dried bay leaves 1 -3 head fresh cabbage 1 -12 medium red potatoes 1 (1 lb) bag fresh carrot fresh parsley (Dried won’t do at all) real butter (margarine won’t do at all. Besides, we now know that butter is better for us than any of the margari) 1 fresh garlic clove 1 medium fresh sweet onion yellow mustard (whatever floats your boat) 1 loaf rye bread (traditional) or 1 loaf irish soda bread


Use a large Dutch oven or stock pot that will hold everything all at once. Place the brisket (best side up) in the bottom of the pot. There’s no need to rinse it because nothing bad will survive what you are about to do to it and you will remove the outer marinate. Add the spice packet or a teaspoonful of peppercorns and two bay leaves. Bring to a boil. Reduce heat, cover and simmer for 2 hours.

During the 2 hours: Scrub and rinse the new red potatoes. Remove any eyes and bad spots. Leave as much of the peel as you can. Quarter them (halve or whole if tiny).Cover with water until ready for them.

Remove the outer leaves from the cabbage until the leaves are entirely light green, rinse and cut it into quarters through the spine so they stay together. Set aside. Peel one carrot and cut it into quarters. Set aside. Peel the onion and cut it into eighths. Set aside. Rinse the bunch of fresh parsley and chop up just the tops into very tiny pieces.

After the 2 hours: Add the potatoes on top of the brisket. Add water to cover everything. Bring to a boil. Reduce heat, cover and simmer for 10 minutes.

Add the cabbage on top of the potatoes and add onion and carrot on top of the cabbage. Add water to cover everything. Bring to a boil. Reduce heat, cover and simmer for 20 minutes.

Check the cabbage to see if it is tender. If not, simmer another 5 minutes. You shouldn’t undercook it and it’s hard to overcook it.

Once done cooking, in a large serving bowl where you can stir the potatoes, crush the garlic clove and rub the inside of the bowl with it. Place the potatoes in the bowl while still piping hot and add (at least) a quarter pound of butter and add a handful (more is better than less) of chopped fresh parsley. Gently stir until butter is melted, it coats all the potato pieces and the parsley is evenly distributed.

Slice the brisket cross grain.

Serve with Weibel Family Zinfandel and enjoy!

Shop our Zinfandel HERE

*Recipe courtesy of
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