Corned Beef Stew

1 cup Irish Whiskey

3/8 cup oil, divided

1 ea. large onion, diced

3 ea. carrots

2 TB garlic

1 quart chicken stock

2 pounds corned beef

1/2 head cabbage, diced

10 ea. red skin potatoes, cut in chunks

3/4 cup flour

1/2 tsp. thyme

1 tsp. caraway seed

salt and pepper to taste

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Take a sip of the Irish whiskey, then place a little oil in a soup pot (about 1/8th of a cup). Saute the onions and carrots in the oil. Taste the whiskey again, then add the garlic and chicken stock, then the corned beef and spices. Let simmer one hour, and relax and enjoy some more of the Irish whiskey. Add the cabbage and potatoes and let cook another 20 minutes......

At this point, we need to thicken the stew with a roux. While sipping the whiskey, mix 1/4 cup of oil with 3/4 cup flour, then stir into the pot. Simmer 15 minutes. If not thick enough, add a little more roux.

And don't forget to finish the Irish Whiskey--that was strictly for the cook. Now, what to drink with the stew? Green beer, of course!

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