Press "Enter" to skip to content

Recipes for St. Patrick’s Day


2 gal. chicken stock  

½ c. pickling spice  

6 cloves garlic 

4 bay leaves  

4 cloves 

2 lb. raw beef brisket, cut into 4 equal portions  

2 heads cabbage, cut into wedges  

3 carrots, cut into large chunks

Salt and freshly ground black pepper to taste

Vegetable oil, for frying 

3 medium Idaho potatoes, cut into wedges

Pour the stock into a large 4 gal. stockpot over medium-high heat and bring to a simmer. Add the pickling spice, garlic, bay leaves and cloves. Reduce the heat to medium, then add the beef and cabbage simmer until tender, 3 hours. Season with salt and pepper. Heat a few inches of oil to 325°F. in a deep pot. Fry the potato wedges until tender, 6 to 7 minutes. Remove and season with salt and pepper. Place wedges of cabbage on a plate with corned beef next to it, then add potatoes and finish with 2 to 3 oz. of the cooking broth on top.  AUNT ELOISE’S PLAIN CAKE

Donna J. Wilso...

To view the rest of this article, you must log in. If you do not have an account with us, please subscribe here.