Cooking up briskets of corned beef is must as metro Detroiters prepare to celebrate Monday's St. Patrick's Day. Try these tried-and-true ways cook it.

This is my all time favorite way to cook corned beef and cabbage. Corned beef brisket and cabbage cooked in a Guinness spiked broth until the meat is so tender it falls apart and the cabbage is soft and buttery.

(3- to 4-lb.) package corned beef brisket, with seasoning packet head savoy cabbage small red-skinned potatoes 1/2 c. For the corned beef and cabbage: Cut the carrots into 3-inch long pieces. Cut the onion in half,

Corned beef, it should be noted, is not the Irish national dish, much to the surprise of many Americans. Rather, it’s part of Irish-American culture, originating in the late 19th century when the Irish found it a cheaply available substitute for their familiar bacon and cabbage.

Those coming downtown Chicago Saturday for the river dyeing and parade can get that Irish home cooking at The Dearborn.