Corned Beef - St. Paddy

Yesterday, I saw for my first time the famous Chicago Green River. While it wasn't yet St. Patrick's day as not yet March 17th, it inspired me to cook. Really it gave me an excuse to cook using my Le Creuset iron cast pot.
I personally enjoy garlic (I am French), so I always start flavoring my pot with some olive oil and fresh minced garlic. Then I add my Corned Beef already seasoned including my personal favorite: coriander seeds... I add some fresh pepper and salt then add some water as to prevent my garlic from burning. While my meat is absorbing the garlic flavor, I cut my cabbage, potatoes and carrots.

I add water as to submerge my meat and veggies then add mushrooms (once again I am French).

And Voilà, I only have to let it cook on medium heat for a few hours as it gets tender...

I suppose this is my French twist to my St. Paddy's corned beef.