New! Wagyu Corned Beef
by Rick Stidham, Director of Meat
Traditional Corned Beef just got kicked up a notch and you can thank the Butchers at Bristol Farms! We are very proud to offer our customers our very own Wagyu Corned Beef for St. Patrick’s Day. We created this new item using the finest Wagyu Beef available while keeping with our traditional recipe and seasonings that you are already accustomed to. This will surely be the toast of the table!
This week, treat yourself and stop by our Meat departments to take advantage of our introductory 30% off savings on Corned Beef. Savings good through March 25, 2014.
Bristol Farms Corned Beef & Cabbage
3 lbs Bristol Farms Wagyu Corned Beef
10 small red potatoes
5 carrots, peeled and cut into 2 inch pieces
1 large head cabbage, cut into wedges
- Place corned beef in large pot or Dutch oven and cover with water. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
- Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
- Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.