Drunken cornbeef and cabbge Recipe

Name: Drunken cornbeef and cabbge
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 head cabbage; 10 lb cornbeef brisket; 1 1/2 cup wine I used Yellowtail Cabernet- merlot; 1/4 cup Aji-Mirin; 1 tsp yellow dried mustard; 1 tsp ground turmeric powder; 1/4 cup salt; 1/4 cup sugar; 1 1/2 tbsp ground black pepper; 1 water if needed; 1 tbsp granulated garlic powder

Servings: persons

2 head cabbage
10 lb cornbeef brisket
1 1/2 cup wine I used Yellowtail Cabernet- merlot
1/4 cup Aji-Mirin
1 tsp yellow dried mustard
1 tsp ground turmeric powder
1/4 cup salt
1/4 cup sugar
1 1/2 tbsp ground black pepper
1 water if needed
1 tbsp granulated garlic powder

1
In a heavy pot or heavy roaster add wine
2
Add yor brisket fat side up
3
Get to boiling
4
Chop your cabbage
5
Add to your brisket
6
Cover for 10 minutes
7
Add your spices
8
Cook covered and boiling for 2 and a half hours
9
Stir occasionally
10
When done its best to let cool refrigerate over night if not then serve enjoy

2895

kcal

Calories

193

Fat

Carbs

295

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 head cabbage, 10 lb cornbeef brisket, 1 1/2 cup wine I used Yellowtail Cabernet- merlot, 1/4 cup Aji-Mirin, and more.

Yes, Drunken cornbeef and cabbge falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Drunken cornbeef and cabbge

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