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.

(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 — the pinkish red, salt meat — make its annual return to tables this March for St. Patrick's Day. But what is it and how do you make it?

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