Corned beef and cabbage is the St. Patrick's Day dish. The one that fills the whole house with that unmistakable savory, spiced aroma the second it hits the pot. This version keeps everything approachable. No specialty ingredients, no fuss. Just a beautifully briny brisket, tender vegetables, and a pot of braising liquid that tastes like it's been going all day (because it has, and that is the whole point).

I remember walking into Bokeria in Split—warm lights, chatter, and the promise of something new. I’d never tried oxtail before, but one bite of their risotto, with tender braised tail and creamy rice, sealed the deal: I was a fan—for life. Now I bring that moment back home with this cozy, indulgent recipe.