Weekly Ad Recipe – Corned Beef & Cabbage

Weekly Ad Recipe - Corned Beef and Cabbage www.cobornsblog.com

It wasn’t until last year that I decided to try Corn Beef for the first time. I heard so many comments from my friends that they look forward to having this on St. Patrick’s Day, so I decided why not? It is a very easy recipe to make and to my surprise it was wonderful. I love the different flavors that this roast has. Adding the carrots and cabbage makes this a very hearty recipe during our cold winter months. Enjoy….I did, and will again this year on St. Patrick’s Day!

Coborn’s Inc. Meat and Seafood Merchandiser

Corned Beef & Cabbage
Serves: 6
  • 3 Lbs. Corned Beef Brisket with Spice Packet
  • 10 Small Red Potatoes
  • 5 Carrots, peeled and julienned
  • 1 Large Head Cabbage, cut into small wedges
  1. Place corned beef in large pot or dutch oven and cover with water.
  2. Add the spice packet that came with the corned beef.
  3. Cover pot and bring to a boil.
  4. Reduce to a simmer.
  5. Simmer approx. 50 minutes per pound or until tender.
  6. Add whole potatoes and julienned carrots, cook until the vegetables are almost tender.
  7. Add cabbage and cook for 15 minutes.
  8. Remove meat and let rest for 15 minutes.
  9. Place vegetables in a bowl and cover.
  10. Add as much broth (cooking liquid reserved in the dutch oven or large pot) as you want.
  11. Slice meat across the grain and serve hot.
Suggested Wine Pairing Josh Cellars Legacy Red


Weekly Ad Recipe – Corned Beef and Cabbage

Corned Beef and Cabbage Recipe - www.cobornsblog.com

I just had to try Corned Beef & Cabbage because it has always intrigued me.  To my surprise, I loved it!!  This is a very hearty recipe and you don’t have to add any salt to this recipe because there is plenty in the brine.  I also served little baby red potatoes with this and I had an excellent meal that I will definitely make again.  Enjoy….I did!

Coborn’s Meat and Seafood Merchandiser

Corned Beef and Cabbage
Serves: 6
  • 1 Beef Brisket (2.5-3 lbs.)
  • 1 Medium Onion, chopped
  • 1 Garlic Clove, finely chopped
  • 1 Small Head Green Cabbage, cut into wedges
  1. Remove beef from package, reserving juices and spices.
  2. Trim fat from beef; place beef in 4-quart Dutch oven.
  3. Add reserved juices and spices.
  4. Add enough cold water just to cover beef.
  5. Add onion and garlic.
  6. Heat to boiling; reduce heat to low.
  7. Cover; simmer 2-1/2 to 3 hours until beef reaches an internal temperature of 145°F.
  8. Remove beef to warm platter; keep warm.
  9. Skim fat from broth.
  10. Add cabbage to broth.
  11. Heat to boiling; reduce heat.
  12. Simmer uncovered about 15 minutes or until cabbage is tender.
  13. Serve with beef.
Suggested Wine Pairing: Yellow Tail Big Bold Red


St. Patrick's Day – More than just green beer.

Coborn's Blog: Redbreast Irish Whiskey

Coborn's Blog: Redbreast Irish Whiskey

For me, a St. Patrick’s Day gathering doesn’t scream for a glass of wine, and beer is too cliché to talk about for this holiday.  Admittedly, Irish whiskey as a topic around St. Patrick’s Day might also be a bit cliché but not if you are talking about one of the great whiskeys of the world – Redbreast 12 Year Old.

Redbreast 12 Year Old is a single pot still whiskey and is triple distilled in old copper pot stills.  Today it is the only 100% pure pot still Irish whiskey on the market.  It is then aged a minimum of 12 years in a combination of old Oloroso sherry casks and American bourbon whiskey barrels.  For me, the copper pot distilling and unique aging process are what makes this whiskey great and gives it the essence of contradiction.

Contradiction is often viewed as opposing points of view or a battle of right and wrong.  In the case of Redbreast 12 Year Old, contradiction is marvelous.  This whiskey has citrusy fruit flavors but also a firm grainy, almost rye-like quality.  It has a honey like sweetness and hints of sherry but also has spicy, licorice-like notes and a pleasant oily character.  Its flavors are assertive while being elegant and sophisticated.    This is the perfect whiskey as an after dinner drink to enjoy and savor; certainly on St. Patrick’s Day, but the real event or occasion might simply be whenever you are drinking Redbreast 12 Year Old.

Until next time – Cheers!

– Mike
Assistant Liquor Division Manager
Coborn’s, Inc.

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Beneath the Cork with Mike - www.cobornsblog.com

St. Paddy's Day – Reuben Party Dip

Coborn's Blog: Reuben Party Dip Recipe

Coborn's Blog: Reuben Party Dip Recipe

Coborn's Blog: Friends, Family & Food with Jayne

St. Paddy’s Day is here and even though I am not Irish I love to celebrate! I have a German and Polish background growing up here in Central MN and would just love it if they had a day of celebration, too. Just think of all the items I could cook that my mother and grandmother passed down to me. Oh well, maybe someday.  In the meantime I am invited to a St. Paddy’s Day party and I was told to bring an appetizer and if anyone knows me that is my one great weakness. I would trade in chocolate any day of the week for one awesome appetizer.  So I went through my files and found a recipe that a girlfriend gave to me several years back that not only is great for a St. Paddy’s Day party but it touches on my German background with a taste of sauerkraut.

The recipe suggests serving it with rye bread or crackers but I have also used the cocktail rye bread and I have also cut up squares of pumpernickel bread with this and it works very well. If you love sauerkraut you are going to just love this one! Happy St. Patrick’s Day to all and enjoy….I did!

St. Patty's Day - Reuben Party Dip
  • 6 oz. thinly sliced deli corned beef, finely chopped
  • 8 oz. cream cheese, cubed
  • 8 oz. sauerkraut, rinsed and drained
  • 8 oz. sour cream
  • 1-cup Swiss Cheese, shredded
  • Rye Bread or Crackers
  1. In a small slow cooker, combine the first five ingredients.
  2. Cover and cook on low for 2 hours or until cheese is melted; stir until blended.
  3. Serve with warm bread or crackers. Makes 4 cups


Meat and Seafood Merchandiser
Coborn’s, Inc.

Click Here for more blog articles written by Jayne

www.cobornsblog.com - Family, Friends and Food with Jayne

Weekly Ad Recipe – Slow Cooker Corned Beef & Vegetables

Coborn's Blog: Slow Cooker Corned Beef & Vegetables

Slow Cooker Corned Beef & Vegetables

I made this last year and served it on St. Patrick’s Day for our meal and everyone just loved it. It is so easy to make just throw it in the slow cooker and by the end of the day it is ready to serve. I will be celebrating St. Patrick’s Day this year with this recipe again because it was such a hit and the meat was so tender. The only thing that I changed on this recipe was that I didn’t have frozen whole onions on hand but I did have a fresh onion so I just chopped it up and mixed it in with the vegetables and it worked perfect.

Suggested Beer Pairing: Killian’s Irish Stout

For your St. Patrick’s Day meal why not an Irish style stout. The Killian’s Irish Stout is a great choice because it has a delicious roasted malt bitterness that will provide an excellent counterpoint to the salty tenderness of the corned beef. The Killian’s Stout is also a nice choice because it is not the heavy, almost overwhelming quality often associated with Irish Stout. That means you can have more than one if you’d like!

Slow Cooker Corned Beef & Vegetables
Serves: 10
  • 8 Medium New Potatoes, cut in half
  • 2 Cups Baby Cut Carrots
  • 1 Cup Frozen Small Whole Onions, thawed
  • 3-3.5 Lbs. Corned Beef Brisket
  • ⅛ tsp. Pepper
  • ½ Cup Water
  • 1 T. Worcestershire Sauce
  • 1 T. Cornstarch
  • 2 T. Cold Water
  1. Mix potatoes, carrots and onions in a 4-6 quart slow cooker.
  2. Thoroughly rinse corned beef; discard seasoning packet.
  3. Place beef on vegetables; sprinkle with pepper.
  4. Mix ½ cup water and the Worcestershire sauce; pour over beef.
  5. Cover and cook on low setting 8-9 hours until vegetables are tender and beef reaches an internal temperature of 145°F.
  6. Remove beef and vegetables from slow cooker; cover to keep warm.
  7. Pour juices from slow cooker into 1 quart saucepan; heat to boiling.
  8. Mix cornstarch and cold water until smooth; stir into juices.
  9. Cook, stirring constantly, until sauce has thickened.
  10. Serve with beef and vegetables.