OLD FASHIONED RECIPE FROM THE 30'S ENJOY DAN:

GRANNY’S 1930’S CORNED BEEF AND CABBAGE SOUP


By CHEF DAN: serves 40

INGREDIENTS:

8 pounds corned beef brisket

3 heads cabbage, chopped

7 onions, chopped

20 carrots, chopped

1 gallon can corn or 2 packages frozen corn

20 stalks celery, sliced

20 potatoes, cut into chunks

8 envelopes au jus mix

1/4 cup garlic, minced

40 cups water

2 tablespoons Johnny’s season all

DIRECTIONS:

1. Place the corned beef in the water, and au jus mix over medium-high heat and bring to a boil.

2. Add cabbage, garlic and carrots.

3. Let simmer for about 3 hours.

4. then add potatoes, corn, season all.

5. simmer until potatoes and carrots are fork tender.

6. The longer it simmers the better the flavor.

ENJOY DAN: hallelujah