Corned Beef and Cabbage

• 2 gallons chicken stock
• 1/2 cup pickling spice
• 6 cloves garlic
• 4 bay leaves
• 4 cloves
• 2 pounds raw beef brisket, cut into 4 equal portions
• 2 heads cabbage, cut into wedges
• Salt and freshly ground black pepper
• Vegetable oil, for frying
• 3 medium Idaho potatoes, cut into wedges

1. Pour the stock into a large 4-gallon stockpot over medium-high heat and bring to a simmer.
2. Add the pickling spice, garlic, bay leaves and cloves.
3. Reduce the heat to medium, then add the beef and cabbage simmer until tender, 3 hours.
4. Season with salt and pepper.
5. Heat a few inches of oil to 325 degrees F in a deep pot.
6. Fry the potatoes wedges until tender, 6 to 7 minutes.
7. Remove and season with salt and pepper.
8. To build the plate, place wedges of cabbage on a plate with corned beef next to it, then add potatoes and finish with 2 to 3 ounces of the cooking broth on top.

chicken stock, pickling spice, garlic, bay leaves, cloves, beef brisket, cabbage, salt, vegetable oil, potatoes

Taken from www.foodnetwork.com/recipes/corned-beef-and-cabbage-recipe2.html (may not work)