Crockpot Corned Beef and Cabbage
Bring a special sweetness to classic corned beef and cabbage by marinating the meat in Duplin Scuppernong. If you prefer just a wee touch of sweetness, use soft-dry Duplin Moonlight Bliss white wine. Either way, cook the beef in a crockpot to serve alongside garlic roasted cabbage for a St. Patrick's Day feast that is so easy to prepare.
Ingredients:
- 1 4- to 5-pound corned beef brisket
- 1 bottle Duplin Scuppernong or Moonlight Bliss white wine
- 1 small head of cabbage
- 1 teaspoon garlic salt
- 1 teaspoon roasted garlic powder
- 2 tablespoons olive oil
- 2 tablespoons Scuppernong or Moonlight Bliss wine
- 2 tablespoons olive oil
- 3 large cloves of garlic, chopped
- 3 large cloves of garlic, mashed
Directions:
- Place corned beef in a large bowl or Crockpot insert. Pour either Duplin Scuppernong or Moonlight Bliss wine over brisket. Cover bowl and refrigerate brisket overnight.
- Cook brisket in the Crockpot on low heat for 8-10 hours. Brisket should be cooked through but not falling apart.
- Drain juices from brisket and transfer meat to a shallow roasting pan. Set brisket aside while preparing cabbage.
- Core the cabbage and cut it in half. Cut each half into quarters.
- Put all the cabbage in a large bowl and toss with garlic salt, roasted garlic powder and olive oil until cabbage is well coated with oil and seasonings.
- Transfer cabbage to a medium-size sheet pan.
- Preheat oven to 375 degrees.
- In a small bowl, combine 2 tablespoons either Duplin Scuppernong or Moonlight Bliss wine, 2 tablespoons olive oil and chopped and mashed garlic cloves. Stir to combine. Use a spoon to evenly distribute garlic mixture over the entire top surface of the brisket.
- Bake both the brisket garlic side up and the cabbage in the preheated oven until garlic on brisket is browned and cabbage is tender, 25-30 minutes.
- Remove brisket from the oven and let set 10 minutes before slicing. Keep cabbage in the oven if it is not quite tender enough.
- To serve, arrange cabbage on a platter. Cut brisket and lay slices or chunks over cabbage.
- Makes 10 to 12 servings.
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