I found a small corned beef brisket the other day, I was looking for something different, and because it had no carbs I bought it. It tastes good but the list of chemicals is kind of scary. What is it that gives it the corned beef flavor? I'm guessing that this has been made in Ireland for centuries without all the chemicals.

Is it much bother to "corn" your own brisket?

Don't knock yourself out finding a recipe Karen. I'm just curious.

Allison