How to Make Corned Beef and Cabbage Recipe

 Please see the recipe  for full instructions on how to brine and prepare the brisket for cooking. 
 
I will say, that it really does make a difference to brine the brisket yourself. We shoot these videos in my kitchen so I had the great luck of storing and eating the leftovers ;-) 
 
The home made corned beef was very flavorful. By contrast I noticed that store bought corned beef has a metallic "processed" flavor to it. And there's another type my mother bought one year that is absolutely horrible (grey corned beef?). Anyway stay away from it. This recipe is easy and all it takes is a little forethought to get this in the fridge a week or so ahead of cooking.
 
Corned Beef and Cabbage (a k a New England Boiled Dinner) is my favorite meal and the one thing I ask for every birthday. After we shot this video I ate Corned Beef, Cabbage and roasted vegetables for four days. Yum!

You are correct, at first I thought I had missed it but watched a 2nd time and she left out preparing and cooking the brisket.

I would use Kosher salt as opposed to table salt.

I don't know about corned beef but brining definately helps make poultry tender and juicier. ;)

Yes, she left out the part about taking the brisket out of the brine and:
"Rinse brisket; discard brine. Place in a large pot. Add enough water to cover by 2 inches. Add onion, celery, and carrot, and bring to a boil. Reduce heat, cover, and simmer until very tender, 3 to 3-1/2 hours."

The recipe is easy enough to get from the video.
And I didn't see where she left out any steps (??). Anyone else?
I think she overdid it on salting the veg's though, just my personal opinion.