By now, most people have had corned beef and cabbage dozens of times. As St. Patrick’s Day 2015 approaches, there are different spins that cooks can put on classic dishes to give them a fresh taste.

Guinness Corned Beef

This recipe, found on All Recipes, only contains three ingredients: 4 pounds corned beef brisket, 1 cup brown sugar and 1 (12 fluid ounce) can or bottle of Irish stout beer (such as Guinness).

Normally, the salted brisket known as corned beef is put into a slow cooker or simmered on a stovetop, but this one will be done inside the oven in a roasting pan or Dutch oven.

First, preheat the oven to 300 degrees Fahrenheit. Then, rinse off the corned beef with water and dry it with a paper towel. Next, rub the brown sugar on the surface of the corned beef. Place the meat on the rack or in the Dutch oven, and douse it with the entire can of beer. Cover it (with a top or aluminum foil) and then cook for two and a half hours. Once it’s finished, let it rest for five minutes before the first slice is cut.

Sautéed Cabbage

What’s corned beef without cabbage? For those who are following the Guinness recipe, there is no room for any cabbage in the pot, but a recipe by Taste of Home provides a way for home cooks to create a delicious dish that only takes minutes to make.

First, sauté garlic and onions in a skillet with oil until they are tender. Next, add 5 cups of chopped cabbage. Cook it for five minutes and then add soy sauce, sugar and pepper to taste and cook for another five minutes.

Pepper Potatoes

Add some starch to your meal with pepper potatoes. Dice 1.5 pounds of red-skinned potatoes into cubes and toss them into boiling water for 20 minutes. Dry them off and place in a skillet with oil on high heat. Cook them until brown, making sure to gently stir them. Add diced onions, and cook until they are translucent. Add butter, salt and pepper to taste.

Follow me on Twitter @mariamzzarella.