My favorite San Patrick’s day meal corned beef and cabbage. It is that time of the year to celebrate with this classic dish.

INGREDIENTS:

3 Lb. corned beef Brisket

Pickling spices: peppercorn, mustard seeds, cloves, coriander, red chili flakes

1 bay leaf, 1 sprig of thyme and 1 clove of garlic crushed

STEPS:

Place corned beef in a large stockpot and cover with cold water. Add the pickling spices and bring to a boil, then lower the heat and gently simmer for about 3 hours or until tender (cooking time is about 50 minutes for 1 pound). 

While simmering you may need to add more water.

Skim off and discard the foam that rises to the surface.

Serve with boiled cabbage and potatoes.