I know it isn't a traditional Irish dish, but who's doing a corned beef for St. Patrick's day? I am. My justification is that although it may not be traditionally Irish, it sure as shootin' is traditionally Irish American. And as I'm Irish American, I love it. So as I do every year, here's my recipe for perfect corned beef.

1 or 2 corned beef briskets
64 oz. apple cider (can substitute apple juice, but it does change the flavor slightly)
Put the corned beef and cider in a large crock pot or stock pot. If corned beef is not covered by liquid, add water to cover the beef. If using a crock pot, cook on its high setting for 6-8 hours. If using a stock pot, boil for one hour, then bring down to a simmer for 5-6 hours. Remove corned beef from liquid, rinse all spices from spice packet off, and place in baking dish. Put in preheated 375 degree Fahrenheit oven until slightly browned.
If cabbage floats your boat, add a quartered cabbage about one hour from the end of cooking time.
You can do potatoes in the liquid as well, but in my experience they take too much apple flavor that goes well with the cabbage and beef, but just makes the potatoes taste funky.
Enjoy.