Corned Beef, Cabbage & Potatoes

• 1 corned beef brisket
• 1 head of cabbage
• 2-3 Yukon potatoes
• 1 medium red onion
• 2 tsp minced garlic
• 1 Tbsp unsalted butter
• Brown & white sugar
• 1/4 cup white wine
• Salt, pepper (to taste)

Boil the corned beef brisket in water along with the seasoning packet provided plus 1 tsp unsalted butter and 2 tsp minced garlic until fork-tender. When the meat starts to get tender add 1/4 cup white wine and let cook at least 20 more minutes. While the corned beef is cooking, cut up the potatoes, cabbage and onion. When the corned beef is tender, remove it from the pot and put in a roasting pan; tent with foil. Bake 20 minutes at 300 degrees. Meanwhile, strain the seasoning from the liquid in the cooking pot. Reserve 1 cup of this liquid to the side. Add the potatoes, cabbage and red onion to the corned beef-flavored liquid in the pot. Add a pinch of sugar and boil until tender, adding salt and pepper to taste. Remove foil from corned beef and cut into slices--the meat should fall apart when you go to cut it. Baste the meat with the reserve stock, sprinkle generously with brown sugar. Recover with the foil and place in the oven at 300 degrees about 20 minutes. Serve meat with the vegetables and some of the broth, if desired.

For the white wine use whatever you have in the house - if you love to drink it you'll love the taste of it in your food!