The brine finished steeping after 10 minutes at a boil. I combined the hot mixture with ice water to bring it down in temperature and also ensure the salty pickling liquid wasn’t too concentrated.

For the brine, you'll need plenty of water, given that brisket is often a large cut of meat. If you're using a standard-sized cut of brisket, which usually falls somewhere around 8 pounds, then ...

"Beef is expensive these days, so I was glad to see sirloin on sale recently for $5.99 a pound. However, I am used to buying rib-eyes and T-bone steaks, and to me the sirloin calls for tenderizing.

When you are ready to cook the cauliflower, heat the oven to 425°F with a rack in the middle position. Remove the cauliflower from the brine and thoroughly pat it dry.

Corned beef — the pinkish red, salt meat — make its annual return to tables this March for St. Patrick's Day. But what is it and how do you make it?

Slice the corned beef against the grain and serve with the cabbage and vegetables. Pour a bit of the sauce over the corned beef just before serving. Garnish with parsley. Adapted from several recipes.

Corned beef, which no doubt made an appearance on many St. Patrick’s Day tables last week, isn’t the only food to which “corning,” or salt-curing, can be applied.