St. Patrick’s Day calls for corned beef and cabbage.  Since my son Steve’s birthday is also St. Patrick’s Day, I often cooked the meal for his party. However, Steve is now the head of his own household, so I haven’t fixed the dinner in a few years.

It’s time to return to tradition.  I found a new recipe that calls for oven-roasting for about four hours and then topping the brisket with a mustard and brown sugar glaze under the broiler.  The result- a truly succulent and extremely tender slice of meat.