From Dominique's Kitchen: Corned Beef and Cabbage

Chef Dominique Theval of Dominique's Kitchen in South Redondo Beach may be French and not Irish, but he was born, raised and trained as a chef in Europe, where St. Patrick's Day is celebrated throughout.

He'll be cooking up a special dish of corned beef and cabbage ($18.99) for Dominique's Kitchen on Sunday in honor of the Irish holiday. Can't make it to the restaurant? He's shared his special recipe below.

Corned Beef and Cabbage
Serves 4-6

Ingredients

• 2 pounds fingerling potatoes
• 3 pounds corned beef brisket
• 1 pound onion diced
• 1 pound carrot, diced
• 6 cloves of garlic, crushed
• 1 pound of smoked bacon
• 1 large cabbage, wedged
• Salt and pepper to taste
• Fresh thyme and bay leaves as desired

Sauce

• 1 quart of double cream
• 1 quart of Sauvignon Blanc
• 2 tablespoons of sour cream
• Salt and pepper to taste

In a braising pot, add the corned beef brisket (without the spices and condiments that often come with it). Add water to the level of the meat and bring to a boil. Simmer for 4 to 6 hours, removing any fat from the water during the cooking process.

After 2 hours, add bacon, carrots, garlic, and onions.

When the the meat starts to be tender, add the cabbage wedge and potatoes and cook until tender. Taste for seasoning; add more seasoning if needed.

For the sauce: In a pan, reduce the wine to a third. Add the cream and reduce until thickened. Add salt and pepper. Stir in sour cream and a bit of the broth.

Dominique’s Kitchen is located at 522 S. Pacific Coast Hwy. in South Redondo Beach. For more information, visit dominiqueskitchen.com or call 424-247-9054.