Don't forget Saint Patrick's day. 
Nothings better than Corned Beef and 
Cabbage.  
1 CORNED BEEF BRISKET, 3 to 4 pounds 
1/2 cup chopped onion
2 cloves garlic minced
2 bay leaves
6 medium potatoes, peeled 
6 medium carrots, peeled
1 medium head green cabbage cut into 6 wedges
Place the corned beef brisket in Dutch oven 
{ its a roasting dish with a lid that can either be used on the stove top or withstand oven temperatures over 500º } barely cover with hot water.
 Add onions, garlic, and bay leaves.
Cover; simmer on the stove top for 3 to 4 hours or in a 325° for the 3 to 4 hours or a crock pot on high for 4 to 5 hours, or till tender. Remove meat from liquid; keep warm. Add potatoes and carrots. Cover; bring to boiling; cook 10 minutes. Add cabbage wedges and cook 20 minutes longer or till potatoes & carrots are done.
If desired, glaze meat while vegetables cook. 
Glaze: Spread fat side of meat lightly with prepared mustard. Sprinkle with mixture of 1/4 cup brown sugar and 1/4 tsp. ground cloves. Bake in shallow baking pan, in oven at 350º for 15 to 20 minutes. 
Slice corned beef across the grain, 1/8 to 1/4  inch thick. Makes 6 servings.

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