How to [deliciously] Enjoy St. Patrick's Day!

We know. It's a day early, but we want you to be prepared, to cook the MOST fabulous Irish meal of your LIVES.

Last night, in partnership with the New London Rotary Foundation, we served a tasty meal of Corned Beef and Cabbage to the members of the Senior Center.

And today, we're bringing a recipe [for success] to you!

Corned Beef and Cabbage

Brine:

• 6 cups water
• 2 cups lager beer
• 11/2 cups coarse kosher salt
• 1 cup (packed) golden brown sugar
• 1/4 cup pickling spices
• 1 6- to 8-pound flat-cut beef brisket, trimmed, with some fat remaining

Corned beef and vegetables:

• 1 12-ounce bottle Guinness stout or other stout or porter
• 4 bay leaves
• 1 tablespoon coriander seeds
• 2 whole allspice
• 12 baby turnips
• 8 unpeeled potatoes
• 6 medium carrots, peeled
• 4 medium onions, peeled, halved through root ends
• 2 medium parsnips, peeled, cut into 2-inch lengths
• 1 2-pound head of cabbage, quartered

For brine:
Pour 6 cups water and beer into large deep roasting pan. Add coarse salt; stir until dissolved. Add sugar; stir until dissolved. If desired, stir in Insta Cure No. 1. Mix in pickling spices. Pierce brisket all over with tip of small sharp knife. Submerge brisket in liquid, then top with heavy platter to weigh down. Cover and refrigerate 4 days.

Remove brisket from brine. Stir liquid to blend. Return brisket to brine; top with heavy platter. Cover; refrigerate 4 days. Remove brisket from brine. Rinse with cold running water. do ahead Can be made 2 days ahead. Wrap corned beef in plastic, cover with foil, and refrigerate.

For corned beef and vegetables:

Place corned beef in very large wide pot. Add stout and enough water to cover by 1 inch. Wrap cheesecloth around bay leaves, coriander seeds, allspice, and chile, enclosing completely, and tie with kitchen string to secure. Add spice bag to pot with beef; bring to boil. Reduce heat to medium-low, cover, and simmer until beef is tender, about 2 1/4 hours. Transfer beef to large baking sheet.

Add turnips and all remaining vegetables to liquid in pot; bring to boil. Reduce heat to medium and boil gently until all vegetables are tender, about 25 minutes. Using slotted spoon, transfer vegetables to baking sheet with beef. Return beef to pot and rewarm 5 minutes. Discard spice bag.

Cut beef against grain into 1/4-inch thick slices. Arrange beef and vegetables on platter. Serve with Horseradish Cream and Guinness Mustard.

And for dessert...how about trying Guinness Milk Chocolate Ice Cream!

Guinness-Milk Chocolate Ice Cream
makes about one quart

7 ounces milk chocolate, finely chopped
1 cup whole milk
1/2 cup sugar
pinch of salt
4 large egg yolks
1 cup heavy cream
3/4 cup Guinness Stout
1 teaspoon vanilla extract

Put the chocolate pieces in a large bowl and set a mesh strainer over the top.

Warm the milk, sugar, and salt in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer over the milk chocolate, then stir until the chocolate is melted. Once the mixture is smooth, whisk in the cream, then the Guinness and vanilla. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.

Enjoy!