Created by immigrants as a way to enjoy food from home at the lowest cost available, corned beef and cabbage has become a staple meal every St Patrick's Day

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.

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.

Hagiographies (writing on the lives of saints) give us a glimpse of the food culture of early medieval Ireland, when Patrick lived.

Stoneforge Tavern & Publick House, 90 Paramount Dr., Raynham, is celebrating St. Patrick’s Day all weekend, serving up green beer and corned beef and cabbage. Joyful Scoops, 139 Thompson St., Middleboro, has some special flavors available just in time for St. Patrick’s Day.

Casual restaurants such as Polly’s Pies and Norms will serve corned beef for the holiday, while doughnut shops and fast food chains offer themed sweets.

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

(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 is a traditional Irish staple, so it's only fitting to eat it on St. Patrick's Day. Here's how to incorporate it into your breakfast.