My grandmother prepared this recipe on Saint Patrick’s day. This has been the traditional recipe used by members of the Baker family. This is the recipe I use for the post parade luncheon.

5. pounds corned beef brisket

½ cup cider vinegar

6. potatoes cut into large chunks

2. large carrots, peeled, cut into 2-inch pieces

1. large cabbage, cut into wedges

1. can of beer (in the pot, not the cook)

Place the corned beef in a large stockpot. Cover with cold water; add cider vinegar, pickle spice and beer. Bring to boil over medium-high heat. Skim off any froth that appears on the surface and discard. Add potatoes, carrots and cabbage wedges. Cover, reduce heat and simmer gently for 3 ½ - 4 hours, or until tender.

Remove meat from broth and let sit for at least 10 minutes before slicing against the grain. Serve with cabbage and vegetables.