Instead of going to the market and buying a corned beef I started to brine my own briskets and man oh man what a difference in flavor. Just something about making your own. Not to mention the leftovers make great Reuben sandwiches. I've done this process now for about 10 years and it is a bit time consuming, as well as a little tricky to get the curing salt but well worth the effort, my first attempt was with regular salt it tasted ok but it turned brown, I asked my butcher why and he said in order to keep it red you need curing salt not regular salt. Ahh I was enlightened.
1To Brine your brisket, trim excess fat from meat. I use only center cut as it is less fatty.
2Mix water, vinegar, curing salt ( I ask my butcher for this and if you have a good relationship with your butcher they will normally give/sell you just enough to make a brisket)and pickling spice in a non-reactive bowl
3Either place beef in bowl or you can also do this in a zip lock bag, add brine and refrigerate for 30 days. Yes 30 days.
4After 30 days remove from brine and rinse.
5Place in Stock pot cover with water, add vinegar and pickling spice. Bring to a boil and reduce to low simmer for 4 hours. You can also do this in a crock pot.
6Remove beef from pot, dump 1/2 of boiling liquid add a little fresh water, potatoes, carrots and boil until tender