My Nan, Ruth Salmon, was from Hazelton, PA; Pennsylvania Dutch country. She married my Grandfather John Paul Salmon in 1946. His family migrated to America from Ireland during the potato famine. Although Nan wasn't of Irish heritage, she did everything she could to make him happy. His family was large and they loved to gather for all occasions, especially Saint Patrick's Day. Her first attempt at St.Patrick's Day dinner was a disaster. But after a few trials, she nailed the "Best Corned Beef in America and Ireland!" Well at least according to John. 😉 From that day forward Nan's St. Patrick's Day Dinner always drew a crowd and she was famous for her corned beef. She kept her recipe a secret until late into her adult life. It was a way she could get all the kids and grandchildren (and now great grandchildren) together.
One of my favorite memories growing up was going to my Nan's for Saint Patrick's Day. She always made it an extra special occasion and made the best corned beef I've ever had! She's now 95 and going strong! I asked if she'd share with us how she got it perfect every time and she was elated to go over all the steps with me. We hope that you will make some of your own family memories over this delicious meal.
Ingredients
Lean Corned Beef (Rib preferably)
Spices
2 tsp peppercorn
4 bay leaves
2 Tbs coriander
1 tsp. cloves
1 tsp. mustard seed.
Directions
Submerge in pot of cold water with spice mixture.
Bring to a boil simmer for 15 minutes
Pour out water and transfer to baking pan. Rub with generous amount of Salt and Butter
Bake at 375 for 1 hour.
In a large pot add small red potatoes with skin on. Add a dash of salt bring to boil. Simmer just until tender to fork. Add in Cabbage for about 15 minutes until tender.
Drain water; add in generous amount of salt pepper and one stick of butter. Mix and serve. 
If you have a favorite recipe please share it with us.
