Start Making Corned Beef Today for St. Patrick's Day

[Beer cocktails, our ultimate St. Pat's Day Guide, and more.]( If you are unable to see the message below, [click here]( to view. [Epicurious]( COOK THIS NOW --------------------------------------------------------------- [Slow Cooker Corned Beef with Cabbage, Potatoes, and Dill]( [Corned Beef Brisket with Cabbage, Potatoes & Dill / Photo by Andrew Thomas Lee]( [Facebook]( [Twitter]( [Pinterest]( [Google Plus]( If you want homemade corned beef for next Saturday (which is St. Patrick's Day!), today's the day to start making it: the brining process takes 7 days. But don't be put off by the long lead time—this recipe from chef Hugh Acheson makes it easy, and since the meat is cooked in the slow cooker, the dish is mostly hands off. Serve with cabbage and potatoes for a complete, celebratory dinner—no green beer required. Enjoy, [Anna]( [View Recipe]( THE DAILY ROUND-UP --------------------------------------------------------------- Our best recipe collections and seaonsal tips [St. Patrick's Day Cupcakes / Photo by Chelsea Kyle, Food Styling by Kat Boytsova]( [Our Best St. Patrick's Day Recipes and Party Tips]( [View Gallery]( [Beer's Knees / Photo by Laura Murray]( [7 Better-Than-Green Beer Cocktails]( [View Gallery]( [Texas-Style Smoked Brisket / Christopher Testani]( [Our 12 Best Briskets]( [View Gallery]( TRENDING RECIPES --------------------------------------------------------------- [1]( [Coconut Chicken Curry in a Hurry]( --------------------------------------------------------------- [2]( [Pok Pok-Style Hot Wings with Peanuts and Cilantro]( --------------------------------------------------------------- [3]( [Blood Orange and Poppy Polenta Shortbread]( --------------------------------------------------------------- [4]( [Instant Pot Hoisin Baby Back Ribs]( --------------------------------------------------------------- [5]( [Pizza Dough]( --------------------------------------------------------------- [Exclusive Offer to Subscribe to Bon Appetit magazine for just $12]( FOLLOW EPICURIOUS! [Epicurious on Facebook]( [Epicurious on Twitter]( [Epicurious on Pinterest]( [Epicurious on Google+]( For all the latest recipes and expert tips at any time! This email was sent to you by epicurious.com. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@email2.epicurious.com, to your address book. To view our Privacy Policy click [here](. To unsubscribe click [here](. Copyright © 2018 Condé Nast. All rights reserved. Sent from Condé Nast Digital, 1 World Trade Center, 33rd Floor, New York, NY 10007 Attn: E-mail Coordinator