The meat is still simmering, so all I have to show at this point is this little array of dipping sauces in the colors of the flag of Ireland, in my new, second-hand shamrock-shaped dish.
Clockwise, from the left: Sour cream mixed with horseradish, in a membrane-blistering ratio; mm. Dijon mustard tinted with red and yellow food coloring (oh god, so not local and so not natural). Parsley oil, which did not turn out to be the emerald-green crystal-clear unguent I was hoping for. Plus the oil tastes a little off. Bad experiment.
No problem. The beef is almost done, and the cabbage, carrots and potatoes (hey, those colors again!) are prepped and ready to drop into the simmering water.
I haven't tasted the meat yet, but the home-corning experiment seems to be a success. It looks pink and tender, and smells wonderful from the home-concocted handful of pickling spices, thanks to Michael Ruhlman and Brian Polcyn's Charcuterie.
Also: No green beer. We're good.
Happy St. Pat's.