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My only experience of corned beef is from a can which I don't eat it any more as no idea what goes in it! But when I was looking for silverside recipes I came across several for 'corned beef', anyone familiar with this? Any tips or tried recipes?

I share your distaste for the proprietary canned variety, heightened by the description by my erstwhile Botswanian missionary cousin who returned to describe the process as"rounding up nondescript bush strays and driving them through a mincer!" Any body enjoying their supper?

My grandmother used to do it.   Pickled the beef for several days and then cooked in the pressure cooker.

Nothing like the tinned stuff which I remember as being very fatty.  I have awful memories of corned beef hash and of using the key to open the tin they always tended to break.   Been consigned to the depth of my memories together with spam fritters.   

JayB it is very popular here, in fact the tinned stuff is hardly known apart from some nationalities who used it back home. We buy it ready pickled to cook or by the gram ready done in the delis. Corned beef and cabbage is a very well known recipe.

I have corned by own beef but not for many years, I have some old  books with my  favourite hand writtens in that I used to use, I will fish them out and get back to you. I seem to remember doing my own as the commercial variety was too salty for me.

I have some relatives in the Tamworth area whose butcher always used to do brisket for them around Christmas  so the process is used in the UK.

Give me a day or so.

By the way, I do a very odd but tasty "comfort food" recipe with canned corn beef. I don't like it from the tin but the recipe is cooked. It is my version of Scottish Stovies which was always made with the scraps of meat left on the carving dish. The recipe is diced potato, tons and tons of sliced onions, about half the amount of the potatoes at least, corned beef, not much, it is supposed to be a thrifty meal and too much makes it different , then salt to taste and a high percentage of white pepper.  In a casserole dish with very little water and cooked on low till the spuds start to break down  and there is no water left.It will be a bit lumpy. My Scottish in laws almost think it is a sin to name it after their dish but I happily call it Yorkshire Stovies, despite the fact that it is not made on the top of the stove. LOL.

I usually serve it as a side dish, like a savoury potato, no gravy of course ,oh and John has to have baked beans with it too.

If you like onions you will probably like this .

XX Jeannine

Just touching base , haven't forgotten XX Jeannine

No worries, whenever you have time to post it will be great 

Looking forward to making 'stovies' too