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Corned Beef & Cabbage Recipe


1 - 3 to 4 LB cut of raw corned beef
1 - Cup of Your favorite red wine
3/4 - Cup Dark Brown Sugar
1 - Tablespoon White Pepper
1 - Teaspoon Celery Salt
1 - Medium head of cabbage
8-10 - small red potatoes
1 - medium yellow onion
1 - 12 oz. Dark beer
18 - Beef broth
1 - cup water

Pour wine over brisket, turn over and let both sides absorb liquid. Mix dry 
ingredients (rub) together, then, rub mixture on brisket. Generously coat 
both sides, put brisket in shallow roasting pan, flat side down. Add enough 
water to pan, so water level will come up to about 1/4 inch level. Double 
wrap with aluminum foil, and slow roast in oven for about three to four 
hours, at 350 degrees, or until fork tender. Check on brisket every 15 
minutes or so, after the 2 1/2 hour mark. Prod with fork, until tender.

Meanwhile, on your stove top . . . . . . . . 

Quarter 1 - medium head of cabbage, shave 8-10 small red potatoes and quarter 
1 - medium yellow onion. Set aside, In a Dutch kettle, add one 12 - ounce dark
beer and 18 ounces of beef broth, with 1- cup of water. Place the cabbage 
quarters upwards in the pot, along with the potatoes. Let simmer over medium 
heat for 25 - 30 minutes.
(Timing is important, you may not want to start this until the brisket is 
almost finished cooking)