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.
