Planning on throwing a festive celebration in honor of St Patrick’s Day? This meal is one of our staff favorites, and trust us, you don’t need the Luck of the Irish. Our Chef Becca Richards has a delicious twist on hardy beef and braised cabbage.
- YIELD: Approximately 6 servings
- ACTIVE TIME: 25 minutes
- TOTAL TIME: 4 -6 hours
Preheat your oven to 475-500 degrees
- 3 – 3.5 lb. beef shoulder
- 1/2 C fresh chopped garlic
- Tons of salt and pepper
- 1 C Chehalem Mountains Pinot Noir
- Enough beef, chicken, veggie stock or even plain water, to come 1/2 way up the beef in a large Dutch oven with lid.
- 1 large shallot – peeled and split
- 1 medium leek – cleaned and split
- 1 fresh bay leaf
Take the garlic, salt, and pepper and make a paste. Then, thickly coat the beef on all sides with the mixture. Place the beef in the Dutch oven and transfer to the oven to crust the meat for 20-30 minutes. Remove the pot from the oven and add the wine, stock, and herbs to the pot. The liquid should just cover the meat; if it doesn’t, add more stock or water until it does. Cover tightly with a lid. Drop the oven temp to 175 degrees and transfer to oven and braise for 4-6 hours.
Cook the meat low and slow until it falls apart easily when shredded with a fork. Remove from the oven, keep covered and allow to rest in liquid while making your cabbage.
- 1 – 3 slices of thick country ham or bacon – diced
- 2 fresh bay leaves
- 1 T finely chopped garlic
- 1 T finely chopped shallot
- 1 head of Napa cabbage – chopped
- Salt and pepper
- 1 C INOX Unoaked Chardonnay
- 1 T chopped flat-leaf parsley
- Flake Maldon salt to finish the dish
- 1 T chopped fresh chives to finish the dish (optional).
In a shallow pan, brown the bacon or ham. At the halfway point, toss in the fresh bay leaves. Once brown, add the garlic and shallot, and sweat for a minute or two. Add the cabbage, salt, pepper, and Chardonnay. Stir to combine everything then, cover and drop the temperature of your burner to medium/low. Cover and let braise until cabbage is tender. Taste and adjust seasoning, then add herbs. Plate the cabbage with the meat, or however, you want. Before serving – sprinkle flake Maldon salt and 1 T chopped fresh chives (optional).
Culinary Director, BECCA RICHARDS
Becca started cooking for fun as a kid, destroying her mother’s kitchen in an array of extravagant sandwich and pasta creations for her friends. It wasn’t until Becca turned 19 that she started down the culinary path. Hostess, busser, dishwasher, waiter, line cook, baker, sous chef, bartender, bar manager, chef, Becca did everything she could in the restaurant industry to learn the business.In 2017, Becca moved to Oregon to be closer to her family. Shortly after that, she joined the Stoller Wine Group. In her role, Becca creates dishes that showcase the harmony between locally-sourced food and wine for wine club events.
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