(3- to 4-lb.) package corned beef brisket, with seasoning packet head savoy cabbage small red-skinned potatoes 1/2 c. For the corned beef and cabbage: Cut the carrots into 3-inch long pieces. Cut the onion in half,

Contrary to popular belief, corned beef and cabbage is not the national dish of Ireland. You won’t find it on menus there except in places where there is a lot of tourist traffic. Some food historians even go so far as to question whether the dish is actually Irish at all.

If you’re cooking a big meal on St. Patrick’s Day, we bet you’re going to end up with some leftover corned beef. Don’t let it go to waste with these recipes!

1. Rinse corned beef under cold water and pat dry. 2. In a Dutch oven, or other large pot with cover, brown corned beef well on all sides over high heat. 3. Pour Guinness over the meat and add enough water to just cover the brisket. 4. Add the onion, garlic, bay leaf, cinnamon, cloves, allspice, and pepper to the pot.

Corned beef — the pinkish red, salt meat — make its annual return to tables this March for St. Patrick's Day. But what is it and how do you make it?

Which restaurant or pub in New Hampshire makes the best corned beef and cabbage? Let us know on our Facebook page. Voting ends at 9 a.m. Thursday, and we'll give you the results the next day. No national chains, please!

Those coming downtown Chicago Saturday for the river dyeing and parade can get that Irish home cooking at The Dearborn.