CORNED BEEF AND CABBAGE

Although corned beef and cabbage is traditionally served on St. Patrick’s Day here in the States, I don’t remember my Irish granny ever making the dish. She certainly wouldn’t recognize this version, made with wine and herbs. The sweet Riesling balances the salty taste of the corned beef and tones down the flavor of the cabbage, making this a lovely dish to serve any day of the week.

SERVES: 6 TO 8

INGREDIENTS:

• 2 cups Riesling wine (or chicken broth for a non-alcoholic version)
• 1 4-pound corned beef, drained
• 1 bay leaf
• 2 sprigs fresh thyme
• 6 medium red-skinned potatoes, scrubbed and quartered
• 3 medium sweet onions (such as Vidalia), quartered
• 4 tablespoons unsalted butter, melted
• Salt and freshly ground black pepper
• 1 large head green cabbage, cut into 6 or 8 wedges

INSTRUCTIONS:

1. Pour the wine (or chicken broth) into the pressure cooker. Add the drained corned beef, bay leaf, and thyme.
2. Pile the quartered potatoes and onions on top of the corned beef.
3. Lock the lid of the pressure cooker in place and cook at high pressure for 55 minutes.
4. Release the pressure naturally and carefully remove the lid, tilting the pot away from you to avoid the escaping steam.
5. Transfer the cooked potatoes and onions to a serving bowl, drizzle them with melted butter, and season with salt and pepper. Cover the bowl with aluminum foil to keep them warm.
6. Remove the corned beef from the pressure cooker and place it on a cutting board. Allow it to rest for 15 minutes.
7. Add the cabbage wedges to the cooking liquid in the pressure cooker and bring it to a boil.
8. Lower the heat and simmer the cabbage for 5 minutes, or until tender.
9. Drain the cooked cabbage and transfer it to a serving platter. Discard the bay leaf and thyme sprigs.
10. Cut the rested corned beef across the grain into thin slices and lay the slices over the cabbage.
11. Serve the corned beef and cabbage with the potatoes and onions.

NOTE:

• If you prefer a non-alcoholic version, you can substitute the Riesling wine with chicken broth.
• The chicken broth will still provide flavor and moisture to the dish.