[RightField]

I’m thinking of making my own corned beef for Mr. RightField for St. Patrick’s Day. I know my mother and grandmother made it, but I have no idea how. Anyone have a tried and true recipe for a small piece of brisket?

[Pentagon Leatherneck]

We’ve corned beef (and ham) ourselves before. It involves soaking the meat submerged in a brining liquid for as long as a week. The brine recipe varies according to regional and individual tastes. Here’s Alton Brown’s mixture:
2 quarts water
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons saltpeter
1 cinnamon stick, broken into several pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 whole cloves
8 whole allspice berries
12 whole juniper berries
2 bay leaves, crumbled
1/2 teaspoon ground ginger
2 pounds ice
1 (4 to 5 pound) beef brisket, trimmed
- See more at: http://www.foodnetwork.com/recipes/alton-brown/corned-beef-recipe/index.html#sthash.cUh1gqoP.dpuf

Read more at: http://www.foodnetwork.com/recipes/alton-brown/corned-beef-recipe/index.html?oc=linkback

[MarkL]

I’m thinking of making my own corned beef for Mr. RightField for St. Patrick’s Day. I know my mother and grandmother made it, but I have no idea how. Anyone have a tried and true recipe for a small piece of brisket?

I LOVE Jewish deli corned beef, so this might not be what you're looking for... Years ago on FoodTV, Emeril had a show featuring Jewish Deli foods, and he brought on one of the owners of the 2nd Avenue Deli, and he gave their recipe. I got all excited and was writing down the ingredients for their brine, then came the procedure: "Fill a container with the brine, covering the brisket, and weight it down to keep it fully submerged. Then leave it in the refrigerator for TWO WEEKS!

I simply couldn't wait that long, but every now and then I do think about doing it...

I'm sure you can find the recipe on-line.

Mark