PHOENIX -- With St. Patrick's Day coming up later this week, there's no better time to enjoy a traditional Irish meal of corned beef and cabbage.
Kerry Phelps of Tilted Kilt stopped by to make some, and he said it's really not that hard.
"You shouldn't be intimidated to make corned beef and cabbage," he said. "Anybody can make this and do a good job with it."
Preheat you oven to 350 degrees. Place your corned beef, which you can buy at any store, in a pan which you have filled about 2/3 to 3/4 with water. Add your seasonings to the water. You can use either a pickled seasoning or a corned beef seasoning. Many corned beef briskets will come with a spice packet.
Cover the pan with foil, place in oven, and cook for 2 1/2 to 3 hours.
"That's the hardest part," Phelps said.
Take the broth and add it to a pot with some water. Bring to a boil. Add a head of cabbage to the pot and boil for 2 to 3 minutes until it's soft. Pull out the cabbage and quarter it.
Serve with garlic potatoes and carrots.
All four Tilted Kilt Valley locations -- Tempe, Mesa, Scottsdale and Peoria -- are partnering with St. Vincent de Paul food bank to collect canned items this St. Patrick's Day. For more information, visit www.tiltedkilt.com.
The St. Patrick's Day party at Tilted Kilt starts at 10 a.m. Admission is $5. You can get in free with five cans of food for St. Vincent de Paul.