SOUPS-ON AT THE SOUP KITCHEN WITH CORNED BEEF ENJOY DAN:

               CORN BEEF AND CABBAGE by CHEF DAN:

Serves 30-40

INGREDIENTS:

3 (5 pound) corned beef brisket

1/4-cup pickling spice

1/4-cup butter

3 heads of cabbage, cored and sliced

3 oranges, sliced in rounds

12 stalks celery, sliced

6 onions, sliced

20 potatoes

6 apples cored and quarter with peel

22 cups beef broth

DIRECTIONS:                                (PRE-HEAT OVEN TO 300 DEGREES)

1.     In a large roasting pan, lined with aluminum foil, leaving enough extending over the sides to seal in the briskets.

2.     Wash and pat dry.

3.     Rub1/4 of the pickling spice on the meat.

4.     Arrange 4 stalks of celery, oranges, and onion around the briskets.

5.     Pour in 1/2-c up water and seal the briskets.

6.     Bake for 4 hours, or until meat is tender.

7.     Meanwhile in soup pot add butter over medium-heat and sauté the remaining onions, and celery, and sauté for about 5 minutes.

8.     Add broth, cabbage, potatoes, and remaining pickling spice.

9.     Bring to a boil and then simmer for 1 hour.

10.                        Remove meat from the oven and let cool.

11.                        When cool slice into bit size pieces and add to soup pot.

12.                        Heat through and serve.

PICKLING SPICE RECIPE:

1.     2 cinnamon sticks, broken, 1 tablespoons mustard seeds, 2 tablespoons black peppercorns, 1 teaspoon EACH whole cloves, whole allspice, juniper berries, crumbled whole mace, and dill seeds.4 bay leaves.

2.     Mix all ingredients together.

         ENJOY DAN:                                                 (BON-APPETITE)