Chef Gilligan's St. Patrick's Day speciality - NYC corned beef and cabbage


Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.

Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with mustard or horseradish sauce.

AND FINALLY… Seamus was about to go on his first date, so he asked his brother, the ladies man, for advice. "Give me some tips on how to talk to them."

"Here's the secret," said his brother, "Irish girls like to talk about three things: food, family, and philosophy. If you ask a girl what she likes to eat, it shows your intentions are honorable. If you discuss philosophy, it shows you respect her intelligence."

"Gee, thanks," said Seamus. "Food, family and philosophy. I can handle that."

That night as he met the young lady, Seamus blurted out,

"Do you like cabbage?"

"Uh, no," said the puzzled girl.

"Do you have a brother?" asked Seamus.


"Well, if you had a brother, do you think he would like cabbage?"

May your blessings outnumber
The shamrocks that grow,
And may trouble avoid you
Wherever you go.

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