Serves 6-8 people
Ingredients:
- 3-5 lb corned beef
- Water
- 4 cups Sauterne wine or dry white wine
- 2 tablespoons Worcestershire sauce
- 1 cayenne pepper or dash Louisiana hot sauce
- 1 large cabbage
- 4 large onions (whole)
- Salt to taste
Instructions:
Cover corned beef with water. Add wine, Worcestershire sauce, and cayenne pepper. Boil until tender (about 2-3 hours).
Remove corned beef.
Cut cabbage into quarters, and add to stock with whole onions. Boil until tender. Salt to taste.
