Brisket gets a makeover of sorts when brined and turned into corned beef. It goes just as well with beer as it does cabbage.
About Michael Ruhlman
Michael Ruhlman is a food writer whose work has appeared in The New York Times, The Los Angeles Times, Gourmet, Saveur, and Food Arts, among other publications. He's also the author of more than a dozen cookbooks, including The Making of a Chef and The French Laundry Cookbook. He lives in Cleveland, OH with his wife, daughter, and son.