A new version of an old favorite
It wouldn't be St. Patrick's Day without corned beef and cabbage. Update a tried-and-true favorite with Dijon-Glazed Corned Beef and Savory Cabbage with Red Potatoes.
Cooking a corned beef brisket is easy. Just put it into a large pan, add water to cover, then gently simmer, tightly covered, until the brisket is fork-tender. The brisket needs no attention while it simmers. Boiling does not hasten the cooking process; it only causes the brisket to be tough and dry.
For the updated twist on tradition, make a simple glaze of honey, orange juice concentrate and Dijon-style mustard. Spread the glaze over the brisket, then broil for a few minutes to set.