Good morning. Happy St. Patrick’s Day to all those who celebrate. I like corned beef and cabbage myself for the holiday — Irish American food to ship up to Boston with, soda bread on the side.

But I get it if that’s not in the cards, either for reasons of memory (the dank, humid scent of boiling cabbage at Mom’s) or situation (not Irish, no interest in the meal).

For you, then, this incredible bourbon-braised beef (above) that Vallery Lomas developed for us. The whiskey adds a fantastic complexity to a cheap cut of boneless beef chuck burbled with maple syrup, caramelized tomato paste, thyme, bay leaves and hints of both soy sauce and lemon juice. It’s as Irish as Carmela Soprano, but I’d serve it to your ma tonight with no misgivings. (Save the leftover braising liquid to make French onion soup.)

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Bourbon-Braised Beef

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Once you’ve got it cooking, you’ll have plenty of time for mischief. Say, a French icebox cake from the inimitable Dorie Greenspan? That would make a great dessert after the stew.