Salt, Corned Beef and Pastrami Woz: Confession and request for help

Well, I thought I may as well post this recipe up(didn't before because it takes so long to make), also in 'Preserved' - Corned Beef as the Irish-Americans Eat on St. Patrick's Day (According to

Old Fashioned Corned Beef

3 Cups Sea Salt 3.3 L Fresh Water 4 Cloves Garlic 1 Lg Onion, Roughly chopped 2 Tbsp. whole mustard seeds 2 Tbsp. whole coriander seeds 1 tbsp Whole Cloves 3 tbsp whole peppercorns 2 Lg bay leaves 1 tbsp thyme 1 beef brisket (about 2.5-3.5 Kg)

For brining you'll need a non metallic vessel. Mix sea salt and water until all the salt is dissolved. The brine is of the correct strength when a fresh uncooked egg will float in it, if it doesn't add 1-4 cup at a time until it does. When the brine is ready add the rest of the ingredients and then the beef. The meat needs to be submerged at all times so weigh it down with a plate and put a stone on top(or some other weight). Cover the vessel and refrigerate for 10 days, turning the meat every other day. The thicker it is the longer it will take to cure. When the beef is finished curing you can use some of it immediately and refrigerate (for up to 2 wks) or freeze the rest for another day (freeze for up to 6 mo.) To Cook; on it's own; Cover with water, bring to the boil, skim the surface and simmer for 4-5 hrs, until tender. To make traditional Paddy's day dinner; take 2 kg corned beef, put in a recepticle suitable for long slow cooking, cover with water. Add 1 tbsp chopped parsley, 1 tbsp powdered mustard, a couple of bay leaves 4 cloves and about 10 black peppercorns. Bring to the boil, cover and simmer for 3 hours. At the end of this, skim the surface and pour away half the water then add a large head of green cabbage, cut into wedges, add a dozen small, peeled onions, place beef on top of the vegetables and simmer for about 1-2 hour longer.

-- J.P. in London.