CORNED BEEF AND CABBAGE

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...