Corned Beef with Wilted Cabbage and Blue Cheese - Epcot International Food and Wine Festival

By MJH

Ingredients

• 1 1/2 pounds pre-brined corned beef
• 1 bay leaf
• 1 small onion, quartered
• 1 carrot, sliced
• 1/4 pound bacon, chopped
• 1 medium onion, sliced thin
• 3 cups green cabbage, shredded
• 1 cup red cabbage, shredded
• 1 tablespoon English malt vinegar
• 1 cup crumbled blue cheese

Preparation

Step 1

In a large pot, add corned beef and cover with enough water to fully submerge.
Add bay leaf, onion, and carrot.
Bring to a boil, then reduce to a low simmer.
Cover and cook 2 - 3 hours or until done, fork tender, and internal temperature reaches 165 degrees.
Remove from liquid and let stand 15 minutes before slicing.
Reserve cooking broth, if desired.

In a frying pan, fry bacon until just crisp.
Add onion, saute until onion is translucent.
Add cabbage and cook until warmed and wilted, about 5-7 minutes.
Just before removing from heat, add malt vinegar and toss to coat

Remove cabbage from heat and spread evenly on a serving platter.
Top with sliced corned beef, drizzle with a small amount of cooking broth, and garnish with blue cheese.
Serve immediately.