ST. PAT'S DAY AT THE SOUP KITCHEN ENJOY DAN:

CORNED BEEF AND CABBAGE WITH HORSERADISH SAUCE AND PICKLING SPICE                                 by CHEF DAN:

Serves 30-40

INGREDIENTS:

30 cups water

3 each 3 pound corned beef brisket

1/4-cup pickling spice, (recipe to follow)

15 carrots, peeled and thinly sliced

15 new potatoes cut into chunks

4 onions cut into bit-size pieces

2 heads cabbage, cut into wedges

4 cups barley

1/2-brown sugar

1/2-cup vinegar

Horseradish sauce (recipe to follow)

DIRECTIONS:

1.   The day before in stock-pot add water and bring to a boil.

2.   Add brisket, pickling spices and simmer for 2-3 hours.

3.   Remove meat and refrigerate meat and stock separately

4.   Remove pickling spices and discard.

5.   Next day de-fat the stock, and shred the brisket.

PICKLING SPICE:

2 cinnamon sticks, 1 tablespoon (EACH) mustard and black peppercorn, 1 teaspoon (EACH) whole cloves, whole allspice, juniper berries, crumbles whole mace, dill seeds, and 6 bay leaves.

Wrap in cheese cloth.

HORSERADISH SAUCE:    (makes 5 cups)

2 cups (EACH) mayonnaise and sour cream

1/2-cup horseradish

2 tablespoon lemon juice

2 teaspoons (EACH) salt and white pepper

Mix all ingredients together and refrigerate for 30 minutes.

DIRECTIONS:

In the de-fat brisket broth add pickling spice and all ingredients except the meat.

Bring to a boil and simmer for 40-50 minutes.

Add shredded brisket and simmer for 20 minutes longer.

Remove bay leaves and server  with horseradish sauce.

ENJOY DAN:                            SAVIOUR!!!