“Let me tell you how I make the corned beef. First I take a nice, fresh cut of meat from the butcher. Sixty pounds of fresh meat. I soak it in water and spices and I soak it for many days. And then I take out the sixty pounds of meat and I put it in the water and I bring the water to a boil. And after it is boiling for some time, I add many vegetable. Cabbage. Potato. Rutabaga. Turnip. I work in Irish restaurant for six years, and that is where I learned to make the corned beef. And I make it every year on the happy St. Paddy’s Day.”  (more…)