To celebrate my dh's Irish heritage, I always serve Corned Beef for St. Patrick's Day (March 17). This is one of those 'no-brainer' dishes that is very easy to prepare. Corned Beef in the Philippines always comes in a can. :) Fresh Corned Beef here in the US is completely different. Most Corned Beef sold in the grocery stores are the 'brisket' kind and that is what I have been using years before. This year though, I'm using the 'eye round' part of the beef which is much leaner. I personally prefer the brisket but dh ends up taking out a lot of it out because of the fat.

The Corned Beef is placed in a pot of water and brought to boil. Lower the heat and let simmer for three to four hours until fork-tender. I also cook the potatoes with the Corned Beef. Make sure you add the potatoes while the water is still cold. If you add the potatoes when the water is already boiling, you will end up with potatoes that are mushy on the outside but still hard on the inside. Cabbage is also part of the dinner and green beans, if you prefer.

Happy St. Patrick's Day to you! :)