Well, corned beef is not very good for you because it has lots of salt and sodium nitrate (salt peter) in it. The salting process takes several weeks and tenderizes the meat all right, but adds lots of sodium. You could try and soak the chemicals out of it, but won't get all of it out. Yes, you can use any brisket recipe, but I would look up corned beef recipes. Corned beef hash is really good as is corned beef and cabbage. Speaking of processed meat, if you have never had a fresh ham, meaning it is not smoked and cured, it is at least as good as the smoked ham. Smoking meat, along with adding preservatives like nitrates and nitrites are strongly implicated in cancer. I wouldn't eat any of the stuff personally, but I'm vegetarian anyway. It won't kill you right away probably. Ha. If you ever want to try to wean yourself off of meat for health reasons, you will find after a couple of weeks without meat, that you don't crave it. Not only that, but all meat starts smelling rotten like there is something wrong with it.
Try giving up ambrosia. After a couple of weeks it'll start smelling rotten and you'll start hating the people still eating it. If you live in Mississippi you might get the Attorney General to sue ambrosia makers who are obviously a detriment to society and a deterent to your well-being.
Well, corned beef is not very good for you because it has lots of salt and sodium nitrate (salt peter) in it.
I use David Rosengarten's father's method for corned beef from his old FoodTV program Taste which I think mitigates some of the saltiness and results in very tender corned beef. He also suggested dicarding the packet spices and using fresh but that's optional.
It a large pot, cover the brisket with cold water and slowly bring to a simmer, pour out the water and cover the brisket again with cold water and repeat the process 2 more times. Then you can cover the brisket again with cold water, bring to a simmer and cook for 1.75 to 2 hours depending on the size of the brisket. Finish off the brisket in a low heat oven (250 - 275 degrees F) for 30 minutes. You can also dress the meat with mustard or some other spice mixture just before putting it into the oven.
