A Perfect St. Patrick's Day Supper

You don't need to be Irish to appreciate this traditional St. Patrick's Day meal. A generous application of a mustard and brown sugar glaze makes the surface of this corned beef almost candied.

When purchasing the cured brisket, remember that cooking a corned beef is a little like cooking fresh spinach. Although initially you put a substantial amount into the pot, due to shrinkage, after cooking you'll swear that someone absconded with your food! So it's always best to prepare more than you think necessary since leftovers are easily made into hash or a fabulous Reuben Pie (recipe follows).

When possible, purchase lean, first-cut corned beef, since less fat at the beginning means more meat after the initial simmering. For best flavor, the corned beef should be cured in a salt and water solution only; avoid beef that's pickled in heavy brine. Mosey's is the brand that's never let me down.

The classic accompaniment of tender boiled potatoes simply dressed in melted butter, parsley, and a light sprinkling of coarse salt is made even more savory when cooked in the water used to simmer the corned beef.

To enhance your menu, add a side dish of Braised Cabbage with Caraway and serve the sliced corned beef with Creamy Dijon Mustard Sauce.