March 17 is fast approaching.
St.
Patrick's Day.
The day when absolutely everyone, regardless of who you are or where you come from is Irish and the whole world is in shades of green.
Everywhere you go folk are eating Irish food.
Green Beer and Ale abound.
The world wears Green and Shamrocks are the adornment of choice.
No matter where you are there is a St.
Patrick's Day Parade nearby, from the largest (outside of Ireland) in New York to the shortest parade in the world (according to the Ripley's Believe It or Not) in Little Rock, Arkansas.
This one is less than a block long.
Every pub and tavern becomes an Irish pub and a great many will serve the traditional Irish feast of Corned Beef and Cabbage.
For more information and history than you will ever need about St.
Patrick's Day you can visit St.
Patrick's Day.
com.
Now on to the important matter of a traditional Irish Feast, Corned Beef and Cabbage.
This dish is fast becoming an American tradition second only to the Thanksgiving Turkey.
If you think of St.
Patrick's Day you automatically think of Corned Beef and Cabbage with a Green Beer chaser.
There are many "Traditional Recipes" for this feast.
I am putting my personal favorite here: Makes six servings

• 1 four pound beef brisket
• 1 Tablespoon salt
• 1 bouquet garni (1 bay leaf, one quarter tsp.
  thyme, four whole peppercorns, four sprigs fresh parsley, several celery leave, three whole cloves, one quarter tsp.
  dry tarragon, tied together into a cheesecloth bag)
• 3 carrots quartered lengthwise
• 2 parsnips or turnips peeled and coarsely chopped
• 2 medium red onions cut into wedges
• 10 to 12 small new potatoes (about 3 pounds)
• 1 small cabbage cut into 6 to 8 wedges
• approximately 2 quarts of water

1. Put meat into a large Stock Pot.
   Add water to cover, salt, bouquet garni, and parsnips and onion.
   Bring to a boil then reduce heat, cover and simmer about three hours until meat is almost tender.
   Skim the fat off of the top frequently.
   
2. Add the carrots, potatoes, and cabbage.
   Simmer until vegetables are tender, about forty five minutes.
   
3. Remove the bouquet garni.
   Remove meat from the Stock Pot and let rest for five or ten minutes then slice across the grain.
   Serve on a platter with the large pieces of vegetable and yellow mustard or a horseradish sauce on the side.