It’s that time of year again when every bar and restaurant is coloring their beer green, decorating with shamrocks, and serving up a classic dish—corned beef and cabbage. My grandmother’s way of making it involved throwing everything into a large pot and boiling it all day. Many Irish Americans refer to this dish as a boiled dinner, which is not the most appetizing name. Luckily, more people are finding new ways to make this dish not only sound more appealing but also taste better than ever.

These days, you can find prepackaged corned beef at any local market around Saint Patrick’s Day. The package contains salted beef and a packet of spices. This is not only a great timesaver but also saves you some money so you don’t have to purchase a dozen spices. Place the meat, spice packet, carrots, potatoes, and four to six cups of water to nearly cover the meat into a slow cooker set on low for eight hours.

This type of recipe is easy and can be cooking while the family is at work and school. One of my favorite ways to liven up corned beef is to replace eight ounces of the water with apple juice or sparkling apple cider. This lends an unexpected sweetness to the dish that balances nicely with the saltiness of the pickling spices.

Corned beef will hold well in a slow cooker for up to nine hours, giving you a chance to kick off your shoes, pour a glass of your favorite Irish beverage, and get your cabbage ready (because it’s not a boiled dinner without cabbage). Preheat your oven to 400 degrees. While it’s heating, slice a medium-sized head of green cabbage into rounds roughly an inch thick. Evenly distribute one tablespoon of extra-virgin olive oil onto a baking sheet and arrange the rounds of cabbage onto the sheet in a single layer. Brush a thin coat of olive oil, about two tablespoons in all, over the top of the cabbage. Season with salt, coarsely ground black pepper, and one teaspoon of celery seeds. Roast the cabbage until it’s tender in the center and slightly blackened on the edges, which should take about 40 to 45 minutes.

While the cabbage is roasting, remove the corned beef from the slow cooker and cut into half-inch slices. If it’s done, it will fall apart on your fork, and it might just change your mind about a dish that was once considered bland and outdated.

Find all your St. Patty's day ingredients at The Coop.