Corned Beef takes a while to make but it's worth the wait! I started with about one kilogram (2 1/2 lbs) of beef brisket. The only curing salt available in my area is Morton's Tender Quick. Curing salt has potassium added which gives the meat red colour and protects against botulism. I suppose regular salt could be used but the colour would be grey and unappetizing.
To make the brine follow the instructions on the salt. I measured 2 cups of cold water and added 1/2 cup curing salt, bring it to a boil and then cool in sink of cold water. I use a food vacuum sealer but a zip lock bag works just as well. Either way, add brine to meat in bag, then add a tablespoon of pickling spice and seal. I mark the package with the date exactly 2 weeks from today. Every second day the meat should turned over. On the ready date I remove the brine and either cook or reseal and freeze the cured meat.
To cook, quickly rinse the brine off and cover with cold water in a pot. Simmer for 3 hours turning over every 30 minutes. Serve hot or cold. I use dijon mustard with corned beef.