Some years back, we got dressed in green and headed out on the town to find St. Patrick’s Day Celebrations. What we found out there were crowds of drunken party-ers, green beers in hand, acting like fools in collective fashion!

While I’m not opposed to having a good time, or even to acting silly and imbibing a bit now and then, (as long as you’re not the driver!) I found this pointless group craziness, while winding one’s way through thick crowds of beer-sloshing maniacs & searching for the illusive “free” corned beef, a real waste of time.

Our own family tradition has always been a corned beef and cabbage dinner accompanied by whatever libation should fit your age, and enjoying this meal with our children, and now with our grandchildren, as well.
There are a few pubs here on the Monterey Peninsula where one can find a very good traditional Irish meal, but I would much rather enjoy those pubs on a more quiet evening. I’ll name a few of the good pubs in case you visit our lovely coastline community, but for now, I will explain how to prepare this simple dish yourself!

Ingredients

1 package Shenson or other seasoned corned beef brisket

1 large head of cabbage, cleaned and quartered. Remove the core.

1 dozen or so small red potatoes or 7 or 8 white or yellow potatoes

Yellow mustard (French's or similar) (optional)

Horseradish, (optional)

This is the most simple way to prepare corned beef. In this case, the spice packet comes inside the corned beef package so there is no need to spice. If you have a bit of fresh thyme or wish to add additional peppercorns, feel free to do so to your own taste.

Place brisket in a large pot. Cover with water. Bring to a boil, cover then simmer for 2 hours. Check to be sure water has not boiled away; keep adding water as needed. (The package will give instructions as to how long to cook; I prefer to taste for "tenderness" and slow simmer until I like the texture.)

At this point if your pot is large enough, add the potatoes to the pot. I prefer to leave peel on, but peel them if you wish.

If your pot is not large, remove the corned beef to a plate and cover to keep warm then add the potatoes.

When the potatoes are fork soft, about 15 minutes, add the cabbage, place into pot with the potatoes, or with the potatoes and corned beef. I generally leave all in the pot together. You can add carrots if you wish, as well. Add enough water to cover.

Simmer for another 10 minutes or until the cabbage is cooked but not mushy; I prefer it firm.

Remove the corned beef to a platter, remove vegetables to another platter.

Slice the corned beef across the grain.

Serve with mustard for the cabbage, (yummy!) and horseradish, if you wish a little spice!

You might find a corned beef and cabbage dinner served in these pubs on St. Patrick's day, and on any other day, for that matter.  These I know have good food!

1. Crown and Anchor--Downtown Monterey, Franklin St.

2. The Bulldog Pub-- 611 Lighthouse Ave, Monterey, (New Monterey)

3.  Jack London's Bar and Grill--Delores and Fifth, Carmel

4.  Penny Farthing Tavern--E San Luis St., Salinas