Appears in Cook's Illustrated March/April 1997, America's Test Kitchen TV
Once you find the right curing method, corning beef requires no work, just time. And the results are superb.
Making corned beef at home is actually quite simple. We soaked a flat-cut brisket for six days in a brine made with both table and pink curing salt and flavored with sugar, whole spices, and garlic. After the soak, the seasoning had penetra...