Classic Corned Beef
The perfect complement to the savory saltiness of this dish, E. Guigal Cotes du Rhone is juicy, firm, peppery and penetrating. Not only it is affordable, it is a lovely food wine with good ripeness.
1 corned beef brisket, about 4 pounds
1 small bay leaf
6 peppercorns
1 pound carrots, or about 8 to 10, trimmed, scraped, and left whole
3 onions, peeled and quartered
6 medium potatoes, peeled
1 medium head of cabbage, cut in wedges
Place meat in a deep stockpot; cover with water. Add bay leaf and peppercorns. Bring to a boil; skim off foam. Reduce heat, cover, and simmer for 3 hours. Add vegetables; simmer for about 45 minutes longer, or until vegetables and meat are tender. Serve corned beef surrounded with vegetables. Serves 8 to 10
