CORNED BEEF AND CABBAGE
2 gal. chicken stock
½ c. pickling spice
6 cloves garlic
4 bay leaves
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...
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