Corned Beef, Chocolate Mocha Cheesecake & Papagni Wine

 

Get into the Saint Patrick's Day Spirit with this easy Corned Beef and Cabbage Recipe with Papagni Zinfandel and as a special bonus, Chocolate Mocha Cheesecake. If you'd like more recipes, please purchase on Kindle or Audible: https://www.amazon.com/Cooking-Class-Potluck-Saint-Patricks-ebook/dp/B00JFHZV0S

Mustard-Herb Corned Beef with Cabbage

 

1 teaspoon of olive oil

2 ribs of celery, chopped

1 onion, chopped

4 garlic cloves, garlic, minced

2 Tablespoons of dried thyme, divided

1 ½ teaspoons of cracked black pepper, divided

¼ cup of beef broth (substitute whiskey at home)

2 bay leaves

4 pounds of corned beef

1 head cabbage, about 2 pounds, cut into wedges

2 Tablespoons of mustard

1/3 cup of minced fresh parsley

 

Add celery, onion, garlic and 1 Tablespoon of thyme. Cook until onion softens, ten minutes. Add ¼ cup of beef broth, ¼ cup of water, ½ teaspoon of pepper and bay leaves. Simmer, covered, fifteen minutes. Increase heat to high. Add corned beef and enough water to cover meat by 1”. Cover; bring to a boil. Reduce heat to low. Simmer, skimming fat, 3-3 ½ hours. Remove meat from pot: set aside. Over high heat, bring liquid in pot to a boil. Add cabbage; reduce heat to low. Simmer until cabbage is tender, 15-20 minutes. Meanwhile, position oven rack 6” from heat source; preheat broiler. In bowl mix mustard with remaining beef broth; set aside. Combine parsley with remaining thyme and pepper. Trim fat from meat. Spread mustard mixture over meat; sprinkle with parsley mixture. Transfer to rack set in broiler pan; broil until browned, 2-3 minutes. Using slotted spoon, remove cabbage from pot, serve with the meat. http://www.ginameyers.com

 2015 ZINFANDEL
RED WINE
Our 2015 Zinfandel is grown at our Papagni Vineyard in Madera. Rich aromas of raspberry, black cherry, and dried fruit compliment a bouquet of anise, allspice, cedar and black pepper. Luscious flavors of plum and raspberry are wrapped in silky tannins and a smooth, warm finish. Serve with black-pepper steak, carnitas, or rosemary braised lamb shanks. 750 ML ALC 14.5% BY VOL http://www.papagniwines.com

Chocolate Mocha Cheesecake 

 

2 teaspoons of espresso powder 

1 package of cream cheese, softened 

2/3 cup of sugar 

3 Tablespoons of unsweetened cocoa powder, sifted 

2 teaspoons of vanilla extract 

1 container of whipping cream  

1 graham cracker pie or chocolate pie crust 

 

Directions: With an electric mixer, beat cream cheese, espresso powder, sugar, cocoa powder and vanilla extract, mix until smooth. Fold in the whipping cream, mix well. Spoon mixture into prepared chocolate pie crust. Refrigerate for three hours. Dust with cocoa powder or powdered sugar.