To be honest the only thing that excites me about St. Patrick's day is making corned beef. Not eating it, although great too, but just making it from scratch. The idea of taking a humble piece of meat, the brisket, and elevating it over time and slow cooking to an amazing delicacy.
Our briskets have been brining in an aromatic solution since last Tuesday. Yesterday we very slowly simmering it in beer and additional flavoring and let it cool over night in the cooking liquid to retain it's moisture and now today... today we feast.
P.S.- It is called corned beef because back in the day the rock salt used for curing looked like corn kernels.