Rehashed: Corned Beef and Cabbage and a Bottle of Wine

March 16th, 2010 by jolan in food pairing, wine lifestyle, wine tips

Ah, St. Patty’s Day. Green beer and corned beef and overcooked cabbage. Really gets the stomach rumbling, right?

Actually, boiled suppers are as much of our American culinary history as our collectivized Irish roots. The traditional boiled dinner, essentially a big pot of beef or pork with root vegetables covered in water and slowly cooked until tender and hot, has been a mainstay on the shores of New England since the English first set up their seaside villages. The idea of the dish is simple: a nutritious and economical way to use last season’s meat with this season’s vegetables. (more…)

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