Most likely a “bacon joint” or a piece of salted pork boiled with cabbage and potatoes was the traditional meal in Ireland. Nothing tastes like a Jewish-American influence of a “traditional” corned beef for St. Patrick’s day.

This recipe makes 8 servings.

Ready

• 5 lb Corned-Beef brisket
• 1 large onion stuck with 6 whole cloves
• 1 tsp dried thyme
• 1 clove garlic
• 2 bay leaves
• 10 whole black peppercorns
• 8 medium Potatoes, washed and pared
• 8 medium carrots, washed and pared
• 8 medium yellow onions, peeled
• 1 medium cabbage, cut in wedges
• 2 Tbsp butter, melted
• 1 small bunch parsley

Set

• Large dutch oven or large kettle
• Platter
• Brush

Go

1. Wipe corned beef with damp paper towels.
2. Place in large kettle, cover with water. Add garlic, “cloved “ onion, black peppercorns, and bay leaves.
3. Bring to a boil. Reduce heat; simmer 5 minutes. Skim surface. Cover kettle; simmer 3 to 4 hours, or until corned beef is fork-tender.
4. Add carrots, potatoes, and onions during last 25 minutes.
5. Add cabbage wedges during last 15 minutes.
6. Cook vegetables just till tender.
7. Arrange on platter with cabbage.
8. Brush potatoes with butter, sprinkle with chopped parsley.
9. Serve.

What you should know

Serve with Irish soda bread and Guinness.