Recipe: Crockpot Corned Beef and Cabbage

From: Duplin Winery

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:
  1. 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.
  2. Cook brisket in the Crockpot on low heat for 8-10 hours. Brisket should be cooked through but not falling apart.
  3. Drain juices from brisket and transfer meat to a shallow roasting pan. Set brisket aside while preparing cabbage.
  4. Core the cabbage and cut it in half. Cut each half into quarters.
  5. 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.
  6. Transfer cabbage to a medium-size sheet pan.
  7. Preheat oven to 375 degrees.
  8. 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.
  9. 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.
  10. Remove brisket from the oven and let set 10 minutes before slicing. Keep cabbage in the oven if it is not quite tender enough.
  11. To serve, arrange cabbage on a platter. Cut brisket and lay slices or chunks over cabbage.
  12. Makes 10 to 12 servings.
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