Make it yourself and get an idea of how the spices add to the flavor. Then you will have the perfect piece of meat for Corned Beef and Cabbage. Corned beef begins with a beef brisket, a tough, boneless beef shank cut from the breast. This beef is marinated, or more rightly pickled, in a salt brine (salt water) with other spices over a long period of time. The key to maintaining the red flavor of the meat as it marinates is saltpeter, or potassium nitrate. You can get saltpeter at most pharmacies. Many people say this saltpeter is optional, and that the flavor is better without it, but you may not like the color of the meat without it.

1. Mix all the seasonings together first. You need lots of salt, peppercorns, bay leaves, and garlic cloves at least.  You can also use pickling spices or add a mixture of cloves, ginger, nutmeg, and paprika. Many people add a bit of brown sugar to this mixture.
2. Trim the beef brisket and spear it all over with a fork (to allow the marinade to soak in).
3. Rub the spice mixture into the meat very well.
4. Dissolve the saltpeter in warm water (you don't need a lot).
5. Place the beef brisket in a large container (not metal) and pour the salt water over the meat. Cover the meat with plastic wrap. You can also put the meat in a large plastic bag and pour the water into the bag and seal. Weigh down the meat in the container with a brick or large stone.
6. Marinate the meat for 7 days or up to 2 weeks, turning every 2 or 3 days. Remember to change out the bloody brine halfway through for a fresh batch.

7. When ready to cook, soak the meat in cold water for several hours, changing out the water several times. This cuts some of the saltiness.

Here are some recipes for that corned beef:

Kickin Corned Beef

Corned Beef

Corned Beef and Cabbage

Corned Beef Bake

Glazed Corn Beef