St. Patrick's Day - the day Ireland pays homage to its patron saint - is one of the only national holidays celebrated around the world. However, everyone loves an excuse to eat, drink, and be merry, and St. Patrick's Day is a splendid occasion to do it.

Corned beef is what comes to mind for most people when they think of a St. Patrick's Day feast. For many centuries, corned beef has traditionally been a food reserved for special occasions. Beef in general, and corned beef in particular, was considered up until the 20th century to be a decadent indulgence only available to very wealthy people, because almost all the cows in Ireland were kept for their milk or for breeding. The first corned beef was packed in salt, and sometimes spices, in order to cure it. It got its name from the corn kernel-sized grains of salt it was packed in. Today, corned beef is usually made by soaking a brisket roast in a brine of water, salt, and spices.

Put a Brisket in Your Basket
Brisket comes from the heavily exercised front limbs of the cow, and is consequently a tough cut of meat. When cooked properly, though, this cut is tender, juicy, and succulent. Corned beef and other forms of brisket need to be cooked for a long time with low heat and plenty of moisture in order to realize their full potential as the star of your dinner table. To cook your corned beef, place it in a large pot along with the liquid and spices that accompanied it in the package. Pour in enough water to cover the beef, then bring the water to a boil on the stovetop. Reduce the heat to a simmer, and cover the pot. A three pound piece of corned beef will take about 3 hours to become perfectly tender. Check the meat occasionally, adding more water if necessary. Your corned beef is ready when it pulls apart easily.

The aroma wafting from the pot on the stove will be tantalizing you, your family, your pets, and your neighbors, but avoid the temptation to serve the meat before it's ready! For a one-pot feast, you can add shredded cabbage and chunks of potatoes and carrots to the pot during the last half hour of cooking. Or, check out some of our other mouthwatering recipes for this St. Patrick's Day delicacy.

Corned Beef
• Corned Beef and Cabbage
• Glazed Corn Beef with Lentils
• Irish Egg Rolls
• Corned Beef Noodle Casserole
• Reuben Soup
• Reuben Dip
• Corned Beef and Cabbage II
• Glazed Corned Beef
• Corned Beef Hash Cakes
• Reuben Sandwich
• Reuben Sandwich II
• More Corned Beef Recipes