Yield: 3 to 4 Servings

Adapted from Chef John / Food Wishes

Irish or not, it seems you must have this on St. Patrick’s Day.

Use a “point cut” for a more tender result. Some claim the “flat cut” has a little more flavor, but I prefer the tenderness of the point cut. Keep any leftover meat to make corned beef hash. Not you have real joy and “Céad míle fáilte.”

Prep: 5 Cook: 2½ to 4 hrs

• 2-3½lb corned beef brisket
• spice packet
• 2TBS brown sugar
• 2bay leaves
• water to cover
• 1onion, quartered
• 3carrots, cut in large chunks
• 3ribs celery, cut in 2-inch pieces
• 1tsp salt
• 2lb red potatoes, washed, cut in half
• 1small green cabbage, cut in 8ths

Place beef in a large Dutch oven or stockpot; cover with water. Bring to a simmer. Skim any foam. reduce heat and add brown sugar, bay leaves and contents of seasoning packet then cover and simmer, 1½ to 3 hours, depending on size, until nearly done.

Add potatoes, onion, carrots and celery and cook for 30 minutes.

Add and cabbage, cover and cook until beef and vegetables are tender, 15 to 20 minutes

Remove beef and rest 15 minutes.

Cut beef across the grain into slices. Serve with vegetables, some of the broth and Irish Soda Bread.