Steam rises from a boiling pot of vegetables as Peter Casey checks on whether the potatoes and carrots are sufficiently cooked for his corned beef and cabbage at his home in Naples.

Casey holds a handful of carrots before peeling them for the dish.

Casey said the trick to boiling cabbage correctly for the recipe is leaving the root attached when slicing the vegetable into quarters, so that the leaves do not separate when cooking.

Casey strains turnips out of a pot of boiling vegetables for corned beef cabbage at his home in Naples. Casey said the tradition of making corned beef and cabbage came from his father's family, which came from Ireland, though Casey prepares the Irish dish differently than most. Casey cooks the meat and vegetables in separate pots, to prevent the meat from becoming too tough, and the vegetables from becoming too soft.

Fully cooked turnips, carrots, potatoes and cabbage wait to be plated as part of the corned beef meal.

A plated serving of Peter Casey's corned beef and cabbage.