March 17th is St. Patrick's Day. Everyone is Irish on St. Paddy's Day! The traditional meal for this holiday is Corned Beef & Cabbage. Cabbage gives off an odor like fish or liver that hangs in the air deterring many from making this dish at home. As a result; restaurants, pubs, and fundraisers have jumped on this as an opportunity to cash in on this holiday meal with prices ranging from $8.99-$14.99. All it takes is a sprits of air cleaner to neutralize odors after cooking. The longer cabbage is cooked, the more odoriferous it becomes.

As a food budget stretching home cook, you can prepare this corned beef & cabbage meal for a family of four for the cost of one meal out. Corned beef is always on sale the week of St. Patrick's Day. Supermarkets carry several varieties to satisfy everyone's preference from point cut to gray. All are brisket cuts that are treated to maximize flavor, tenderness, and preservation. This is the time to store a few vacuum sealed cuts in the freezer for use throughout the year as the cost is generally half price or less. Points about corned beef:

• Point cuts are smaller.
• Point cuts are cheaper by almost half price.
• Point cuts have smaller grain.
• The cut is a matter of preference and not a reflection of quality.
• The larger the grain is, the stringier the meat.
• Color difference is the result of additive treatment.
• All cuts have a large proportion of fat.
• Fat adds flavor and tenderness.
• Cooking significantly shrinks the cut no matter which you choose, usually by half.
• After cooking, remove all of the surface fat for better presentation.
• Allow 3/4 - 1 lb per person pre-cooked weight.
• Cooking time affects the tenderness of the final product.
•  Size of cut affects cooking time.

Corned Beef & Cabbage lends itself to an inexpensive entertainment meal. Irish music, Irish decor, Irish beverages, and Irish soda bread will round out your dinner party.

Your meal can be as simple as corned beef, cabbage and potatoes or add more for a memorable meal. Some favorites to include:

• carrots
• onions
• sweet potato
• turnips
• parsnips
• winter squash
• beets
• sausage
• ham

You will need 2 large pots. Allow 3 hours cooking time from when the meat pot begins to boil. In one pot, add corned beef cuts with all liquid and spices from package. If spices are not included, use pickling spice (1 Tbs per cut of meat). Cover with cold water. The meat floats. Add more water as needed during cooking. Bring to boil then reduce to simmer. Turn meat to insure even cooking. Cover loosely to allow steam to escape. It will take 2 1/2 - 3 hours for meat to reach tenderness desired.

Excelsteel Set Of 3 Stainless Steel Stockpot With Lids

In the meantime, prepare vegetables by peeling and cutting into serving portion sizes. Potatoes can be left whole or halved. Carrots and parsnips should be halved. Cabbage is cut into wedges. Leave a bit of core on each wedge to hold it together. Add vegetables to second pot except cabbage. Cover with chicken stock, vegetable stock, or water. Season with salt and pepper. Caraway seed can be added. Bring to boil then reduce to simmer. Vegetables will require about an hour. Place steamer rack or colander on top of vegetables in pot. Add cabbage wedges to this and cover. Cabbage takes about 30-45 minutes to steam. Overcooking cabbage leads to more cabbage odor.

By cooking cabbage this way or in a separate pot, broth will remain clear. Cabbage will not take on a brown color. Corned beef liquid doesn't taste good. When meat is done (inserting large fork will meet no resistance), remove to platter and cover to retain heat. Discard cooking liquid. Remove vegetables to a separate platter or large bowl keeping like vegetables together. DO NOT DISCARD vegetable broth. Remove visible fat from outside of meat. Slice across grain in 1/2 - 3/4 inch slices. Arrange on platter.

Serve with choice of condiments:

• yellow or spicy mustard
• horseradish
• butter or margarine
• vinegar
• some of the reserved vegetable broth

Irish soda bread, a hearty loaf of rye or pumpernickel, or crusty bread are good accompaniments to your corned beef & cabbage. A nice Irish beer or wine or green tinted ginger ale can serve as beverages.

Hot reserved broth can be used to reheat vegetables or meat. It is a good stock to build into a nice soup by adding cubed leftover vegetables and corned beef, shredded cabbage, sliced sausage, ham, or kielbasa. Broth may be frozen as future stock. Leftover corned beef can be coarsely ground with potatoes for hash or thinly sliced for Reuben sandwiches. Use the leftover cabbageshredded rather than buying sauerkraut.