That is all. Thank you.
I’m okay with Rubens…
Too Phlegmish.
I only like corned beef from a can, same with salmon and tuna. No fresh for me.
I melded our heritages together and occasionally make corned beef and cabbage and noodles.
I don’t at all (dislike CB&C). But as every year, I was thinking again about the bizarre association between the dish and St. Pat’s here, triggered by a Filene’s Basement style run on CB at our local supermarket the other day.
Actually, and surprisingly, Wikipedia gives enough information to construct a quite plausible theory. In essence, without filling in details, think along the lines of “revenge food” among Irish immigrants, coupled with a) the close proximity of late 19th century Irish and Jewish communities in places like NYC giving ready access to both source and demand of Corned Beef, and b) a preexisting taste for CB in New England and among areas settled by pushing out from New England. Very interesting.
Maybe, in that case, what I would do is not have some. 
A local grocery store (Seward) was selling some corned beef brisket. Think they made it themselves and have been curing it. It is in a vacuum sealed bag.
Ingredients list: Beef, salt, pickling spices leeks garlic onion allspice red pepper flakes cloves, beet juice, and celery powder.
Their recipe was something like
5.5 lbs corned beef
2 Large onions
15 small white potatoes
10 carrots (cut to 1" pieces)
2 heads of cabbage (cored and cut into wedges)
Wash the meat cook in an excess of water for 4 hours with peeled onions, cut up the onions add the rest and cook until potatoes are done. Serve veggies on side, slice and serve the meat.
They had samples and it didn’t seem all that far from a standard pot roast. Looks like it is just a once a year thing for some reason. I’m looking forward to it.
Words to live by.
There is a lot of other stuff you could have, that is more authentically Irish, as MTGuru points out.
Boxty! Pigs Feet! Irish Stew! Colcannon! Barmbrack! Soda Farls! Tattie Bread!
You could even insist on eating a hamburger, on the grounds that it was an all-meat patty…
We eat boiled bison and cabbage, it’s the new lean Irish cuisine. But never on St. Patrick’s day, it too warm here for that.
I love corned beef, but not because it’s Irish(it ain’t).
I love it 'cause it tastes so good.
We’ll eat it once a month or so.
We ALWAYS serve it with colcannon;
Colcannon
1 pound cabbage
1 pound potatoes
2 leeks
1 cup milk salt and pepper to taste
1 pinch ground mace
1/2 cup butter
http://allrecipes.com/Recipe/Colcannon/Detail.aspx
Rubens are great too, if you can find a good jewish deli.
Are potatoes Irish? The new world tuber has only been in Europe since the mid 1600s. Corned beef has been traded by the Irish since the 1700s and salt curing of meat has been around for quite some time before that.
well, it was easier before I came out here 
There were turkeys in Ireland before there were potatoes. A nice salmon or sea trout would be fine by me and of course it’s hard to go wrong with a rabbit.
I’ve got an event in three days. Crap pay, but I was assured of a “fabulous meal” (sure, I can pay my bills with leftovers). And what do I find is on the table d’hôte? Yeah, you got it. For fabulous, that better have been Gandhi’s own pet cow.
Babe.
Or that, presuming you are referring to a particular storied example of cyanotic oxen.
Boeuf de Nandi?
No, I don’t mess with Shiva. He’s my peeps.
An Easter dish if I’m not mistaken
I can’t abide those, either. But let’s not get ahead of ourselves.