In Chicago, everyone we know is Irish on Patrick’s Day. We set up a corned beef to slow-cook, put folding chairs and handwarmers in the trunk, and head out to a local parade. After our fill of Irish dance and music, we return to the warm, spicy aroma of that low-simmered corned beef.
A cold glass of Guinness keeps the cook company while the rest of the meal comes together. Cabbage wedges and carrot chunks get added to the meat; small potatoes boil to tenderness in salted water. Irish soda bread warms gently in the oven.
