For the upcoming day to celebrate St. Patrick, I took advantage of grocery store specials and made an Irish style feast. Corned beef brisket (point cut) was down to $.99 per pound, and cabbage was basically free this weekend. I simmered the corned beef in water and spices for about 4 hours until it was fork tender. The cabbage got sauteed down (after a 30 minute salting to squeeze out some moisture) for 15 minutes in some olive oil with onions. Lauren provided some serious mashed potatoes and biscuits (not Irish, I know). All in all, it was a solid attempt at a hearty Irish meal; all that was missing was a leprechaun and a pot of gold. Check back later in the week because I’m going to treat the leftover corned beef the only way it should be treated…diced and put to use in a good corned beef hash.