You can make a superb corned beef if you skip the commercially made stuff and “corn” the meat yourself. (The Old English term refers to the “corns,” or kernels of salt, used to cure the meat for preservation.) When this curing process is done properly, the meat isn’t just generically salty (or overly salty, as commercial versions often are). It’s seasoned but balanced, with complex flavor thanks to the presence of aromatics and spices. And although the process takes several days, it’s almost entirely hands-off. Learn how to transform beef brisket into corned beef in this Home-Corned Beef and Vegetable online cooking class from America’s Test Kitchen.