We love St. Patrick’s Day in our house!

We love St. Patrick’s Day in our house!
My husband and son love the food and the annual making of the leprechaun trap. To date, we’ve never caught a leprechaun but we have a little of his gold that he drops in his surprise each year stocked away to lure him next year.
I love it for a whole different reason. It was my Dad’s favorite holiday. Each year, when I get out our beloved St. Patrick’s Day decoration, I get a teary eyed at little Danny Boy music box that I gave him (and that my mom returned to me after he passed), but it’s a good kind of teary eyed. The kind that you smile through full of with amazing memories of all of our fun St. Patrick’s Days of the past. My Dad’s life and style were an embodiment of St. Patrick’s Day; loud, celebratory, hearty, full of goodwill, good wishes, good luck, good feelings, and with an eye on overindulgence. Our Patty’s celebration continues to be a wonderful and laugh-filled way for me to share Dad’s spirit with my five year old.
I can’t talk St. Patrick’s Day without the centerpiece of our celebration, corned beef and cabbage. I like to go all out for my holiday meal preparations, so I especially like making corned beef and cabbage.
Because I brine my brisket for 2 whole weeks before the big day. This may seem like a long time but I never skip this step.
The corned beef comes out impossibly tender and so so rich. In my family, the corned beef and cabbage MUST  have some soda bread alongside with lots of Kerrygold butter for spreading.
In addition to the soda bread, whip up some colcannon and boxty, and pair with a stout Guinness for an amazing meal.
If you make this meal part of your holiday tradition, your home may be too small to hold all of the friends who will find ways to be part of your celebration in the years to come.! Sláinte!
Corned Beef and Cabbage
2 Q water
1 C kosher salt
½ C sugar
2 tsp. coriander seeds
3 tsp. mustard seeds
6 bay leaves
1 Tbsp. black peppercorns
1 Tbsp. allspice berries
1 Tbsp. celery seed
4 whole cloves
1 cinnamon stick
1 tsp. ginger powder
5 lb. beef brisket
1 lb. carrots, cut into thirds
1 medium cabbage, cut in quarters
Coarsely grind coriander seeds, mustard seeds, bay leaves, peppercorns, allspice berries, celery seeds, and cloves in a spice mill or mortar and pestle.
To make the brine, bring water to a boil and add salt, sugar, ground spices, cinnamon stick and ginger powder. Stir until salt and sugar are dissolved. Let cool. Put brisket and brine in a 2 gallon zip top bag and seal. Refrigerate for 5 days to 2 weeks, turning every couple days.
Pour the brine off of the brisket and rinse it. Put in a large stock pot and cover with water. Bring to a boil, then reduce heat and simmer about 3 hours. Add carrots and cabbage and simmer another 30 minutes.
Slice beef  thinly across the grain and serve with the veggies.