By Darina Allen in her book Irish Traditional Cooking, reprinted on Epicurious – submitted by Lori, Yorkville CSA This traditional Irish recipe was often served for Sunday dinner, usually with lots of potatoes. It is ubiquitous on St. Patrick’s Day. “Corned” beef is salt-cured. Most butchers sell briskets that are already corned. You can make your own by curing a brisket in a brine of salt, brown sugar, and pickling spices for 5-7 days.