Here is our standard, traditional corned beef recipe: Put a chunk of corned beef to simmer VERY low for at least an hour per pound in water to cover with a whole onion and a handful of garlic cloves. Slice in carrots with one hour to go, dice in potatoes and turnips with 30 minutes to go, and add cabbage wedges with 15 minutes to go. Pull everything out with a slotted spoon, slice the meat across the grain (at this point, you can use a spoon to slice it), and serve with horseradish and mustard on the side.

The Penfolds St. Henri 1989 Shiraz, a rich, fruity Australian red wine, went very well indeed. For a totally different wine-food experience, try it with an Alsatian Gewurztraminer. Erin go Bragh and a good St. Paddy's to ye!)