• 20 lbs. steak and lamb trimmings
• 1 gallon water
• 2 bags carrots, cut up
• 3 bunches celery, cut up
• 10 large onions, cut up
• Couple of sprinkles of steak shake or salt, pepper, garlic powder
• 1 can demi-glaze
• 2 lbs. frozen green beans
• Cooked red potatoes, 3 per serving
• 1/2 cup butter
• 1/4-1/2 cup flour
• Green peas to garnish

Trim meat and cut into bite-size pieces. Brown meat in butter and place in large roasting pan with water. Add diced onions, carrots and celery. Sprinkle with steak shake (or salt, pepper, an garlic powder). Simmer until meat is tender and vegetables are cooked. Make dark brown roux of flour and butter. Add roux and demi-glaze to stew mix. Add green beans. To serve, place 3 red potatoes in a bowl. Cut into 3 or 4 pieces. Top with stew. Garnish with handful of green peas.
Note: All diced vegetables should be extra-large. Stew should have a watery consistency with large pieces of vegetable and meat.
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Sauce
• 6 3 qts. heavy cream
• 6 1 tub sour cream
• 6 2 Tbsp. Grey Poupon mustard
• 6 3 Tbsp. onion powder
• 6 3 Tbsp. horseradish
• 6 2 tsp. salt

Combine ingredients over low heat. Thicken with mixture of cornstarch and water, if necessary (1 tsp. cornstarch to 1 cup water).

Brisket and Sauce:
• 1 Corned Beef Brisket
• 1 lb. box brown sugar
• 1/2 cup Worcestershire sauce
• 1/2 cup Grey poupon mustard

Combine brown sugar, worcestershire sauce, and grey poupon. Boil brisket in large pot of water with steak shake (or salt, pepper, and garlic powder) and beer for 2 1/2 hours. Remove brisket, trim fat and baste with brisket sauce.

Cabbage
• 6 heads cabbage
• 6-7 slices bacon
• 1 Tbsp. ham base
• 1 1/2 Tbsp. salt
• 1 1/2 qts. water

Cut cabbage in halves or fourths, depending on size. In medium pot, brown bacon until crisp. Add water, ham base, and salt. Boil 15-20 minutes. Add cabbage and cook until tender. Remove from water immediately to prevent overcooking. Cabbage may also be boiled in brisket broth until tender.
To serve: Place cabbage on plate and top with sliced corn beef. Cover with sauce and serve with carrots.
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• 1 loaf Irish soda bread or French bread
• 4 cups milk, scalded
• 3 large eggs, lightly beaten
• 1 1/2 cups granulated sugar
• 2 Tbsp. vanilla extract
• 1 cup raisins or mixed dried fruit
• 3 Tbsp. melted, unsalted butter

Tear the soda bread into large chunks and place in a large bowl. Pour the milk over the bread and allow it to soak until the milk has been completely absorbed, about 30 minutes. Meanwhile, preheat over to 350 degrees. In another bowl, combine the eggs, sugar, vanilla and beat well. Fold the egg mixture thoroughly into the soaked bread. Stir in the raisins or dried mixed fruit. Grease a 9 x 13 inch baking pan with the melted butter. Pour in the bread mixture, spreading it evenly. Bake until the pudding is brown and firm, about 30 minutes.

Irish Whiskey Sauce
• 1 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup heavy cream
• 1/2 cup Irish whiskey

While the pudding is baking, combine the sugar, butter, and cream in a sauce pan over medium high heat. Bring to a boil, reduce the heat to medium, and cook, stirring occasionally for 5 minutes. Stir in the whiskey and cook until some of the alcohol has cooked off and the flavors are blended, about four minutes. Remove from the heat. To serve, slice or spoon out the pudding onto plates, and top with sauce.
Makes eight servings.
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