Today I'll be making a home-made corned beef that I've been brining myself. It is really quite easy. It does take a little preparation because the roast must steep in the brine for at least 5-7 days. I've done this a few times and I love the results. The recipe and photo can be found here.
As always, I tweeked the recipe a bit. I added 4-5 juniper seeds and about 2 tablespoons of red chile flakes to give it some kick. This year instead of a brisket I used a 2 pound tri-tip and a 2 pound eye of round and baked in an oven bag with the simmering liquid. Since these are fairly lean cuts of meat, I basted them both with a little olive oil before placing into the oven bag.
This method is (so far) fail-proof as I have had great success each time I have made it; even though I never make anything the same twice! I know now is a little late to make one for today, but try one anytime. Home-made Ruebens and Corned Beef Hash are awesome from this; trust me!