Pot of Gold

Every year on March 17, we offer our twist on this Irish American tradition of corned beef and cabbage. But why do they call it corned beef? “Corn” refers to the corn-sized salt crystals that the beef was packed in. Along with some pickling spice, carrots, potatoes, and cabbage wedges, we simmer to perfection. Served warm, this meal is a hearty all-in-one dish. Just one bite of this succulent main dish and you’ll feel lucky.
(Have fun this St. Patrick’s Day and reserve your dish of luck!)