St. Patrick's Day dinner. 1 head cabbage (or more, if lg. family) 8 carrots 8 med. potatoes 1 onion

Trim fat from beef. Cover with water in large soup kettle. Bring to boil and simmer for approximately 1 1/2 hours until beef starts to fall apart. Remove meat to platter, cut cabbage into 4 or 6 pieces, cut carrots in half. Also peel and cut potatoes in half or quarters. Peel and cut onion in half.

Place all vegetables in broth. Add salt and pepper to taste. No salt may be needed. Cook over low heat for 1 hour or until vegetables are tender when stuck with fork. Place sliced brisket on top of vegetables, place lid on pot and let meat reheat.

If cooked in attractive kettle, may be served directly from pan. Serve with dark bread and butter. Serves 4 to 6 persons.