Corned Beef and Cabbage

Contributed by Pam Clark

Beef brisket — 3 lbs. or
more ( spice packet
usually included)
3 Tbsp. pickling spices in
cheese cloth or tied in
coffee filter or leave loose

Place beef brisket and
spices in crock pot, add
water to just covering meat.
Let cook 3 hours on simmer.
After simmering, cut
meat in half and divide into
two large soup pots. Add the

following vegetable evenly
between the two pots:
2 lbs. or more red potatoes
washed and cut in half
1 head of green cabbage,
quartered
2 or more onions quartered
1 bunch celery washed, cut in
large pieces
1 lb. carrots, cut in
large pieces
Add new bunch of spices.

Bring to a boil, then simmer for about 45 minutes, ’til potatoes are tender. Drain, slice meat thinly and serve on platter with vegetables.

Note: I sometimes put all the meat and vegetables and spice packet together in a crock pot and let cook all day while I’m at work. This does not present very well as the meat will fall apart. It still tastes delicious.

Serve with a good grainy mustard or horseradish and sprinkle the vegetables with apple cider vinegar.

Generously serves 6–8.

Pieg’s Irish Coffee Cake

Cake
½ cup butter, softened
1 cup sugar
1 cup self–rising flour
1–2 Tbsp. coffee flavored
liqueur such as Kahlua
2 eggs
Beat butter and sugar on low mixer speed until blended. Beat in eggs and coffee liqueur. Add flour. Mix until blended. Pour into 8” round cake pan. Bake at 350 degrees for 35–40 minutes. Test for doneness. Remove from pan and cool on wire rack.
Irish Coffee Syrup
½ cup very strong
black coffee
1 cup sugar
3 – 4 tablespoons
Irish whiskey

Dissolve sugar in coffee and boil for 1 minute. Cool slightly. Add Irish whiskey.

Place cooled cake on cake plate. Pierce the top 15–20 times with a tooth- pick. Pour Irish coffee syrup over cake and let stand until syrup is absorbed by cake.