I'll admit to loving this classic, but being pretty conventional aabout the prep. I usually buy as lean a flat cut corned beef brisket as I can find, use the spice packet, then simmer the red potatoes and cabbage wedges in the leftover juice until done.
Anyone here go to the trouble of corning their own beef -- or doing other variations?
My "Irish blood" is somewhat tenuous, but real enough -- Quakers from Ballymoney, County Antrim, Northern Ireland, came to this country middle 1700s. Doesn't stop me enjoying corned beef and cabbage in March, or Reubens from the leftovers!

I've looked into corning venison It's a lot of work.

I corned an elk brisket last year. Morton's Tender Quick salt and McCormick's Pickling Spice to make the brine. Soaked the meat for 7 days, takes a lot of space in the fridge. Corned beef I just buy.

I'm not even remotely of Irish ancestry, but I love Corned Beef!

Brisket w/potatoes and cabbage
Reuben
Hash

It's all good!

I’ve made my own, from this recipe, several times. http://www.bostonherald.com/en...to_do_irish_american

It’s pricy here, for some reason, and I enjoy it so it’s worth it for me to make.

Just a tip, if you want even cheaper corned beef, buy Round Roasts, and cut them to the size you want to cook. I vacuum pack the pieces and freeze them.

It’s definitely a tougher cut and does much better cooked in the pressure cooker, but ends up with very tasty corned beef.

We have Round go on sale a couple times a year and if I wait and buy the on-sale and marked down ones, I can get it for less than $2/lb. Pretty cheap corned beef.

So how did the Elk brisket turn out at the important time?
Eating time that is!

Love corned beef, Love cabbage, but I want my cabbage raw and that corned beef in a Ruben or breakfast omelet.

I've been doing this since 2010, and always enjoy it:

http://foodsoftheworld.activeb...d-beef_topic335.html

The bit of added brown sugar balances it pretty well, but I'm just as happy to leave it out - either way is fine.

I really enjoy it with Irish Soda Bread, which is so damned easy to make there is really no reason not to:

http://foodsoftheworld.activeb...-bread_topic333.html

I have been want to pickle a brisket for a while. I won't get to it this month.

I am cooking corned beef, potatoes and cabbage for my brother-inlaw. I will be making like my did. The only different thing she did was she made a horseradish sauce to go with it. It was simple and really good. It is the basic Betty Crocker white sauce recipe with horseradish added to taste. I haven't made it for 30 years. I am looking forward to it.

Tom

Tas, bless your heart, I will try your Guinness take on corned beef. And thanks for reminding me about Irish soda bread!

Boston Lager is also good with it, from Sam Adams.

If you have a locally-brewed dark beer or Irish Red Ale that you like - go ahead and try that, as well!