St. Patrick’s Day Suggestions from Hess Collection
Pairs With Monterey Chardonnay
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Yield:
4 Servings
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Prep Time:
15 Minutes
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Cook Time:
30 Minutes
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Total Time:
45 Minutes

Ingredients

Honey, Tarragon and Horseradish Mustard

  • ½ cup Dijon mustard
  • 2 tsp. Tarragon, stemmed, chopped
  • 2+ Tbsp. Horseradish, prepared
  • 2 Tbsp. Local honey
  • to taste Salt and Pepper

Corned Beef

  • 1 ea. Corned beef, select your favorite brined corn beef
  • 2 ea. Carrots, cut in ½ ” thick slices
  • 6 ea. Red potatoes, cut in half
  • ½ hd Cabbage, cut in wedges
  • 1 Tbsp. Parsley, stemmed, chopped

Preparation

Honey, Tarragon and Horseradish Mustard

Combine all ingredients. Add more horseradish if you want a spicier mustard.

Corned Beef

Prepare according the package. Add carrots, potatoes, and cabbage during the last 30 minutes of cooking. Cook until tender.

You can also purchase your favorite prepared corned beef and poach the vegetable in the broth. Slice the corned beef. Place on a platter with the vegetables.

Serve with a glass of Hess Select Chardonnay and mustard.

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