This cook included a cabbage/carrots/onion side dish and if the meat had not been overcooked it would have been great. Still a lot learned for next time.
1/29/2017 – The recipe and directions below were extracted from the post and comments at SMF viewed here. Note the very large amount of Cure #1 in the post is much too high. The recipe below has the spices converted to weight and the correct amount of cure based on the total weight of water + salt + spices. Used the Online Food Calculator to convert volume to gm.
| 1 gal | 1/2 gal | 1 qt. | |
|---|---|---|---|
| Water | 3785 g | 1892.5 g | 946.25 g |
| Kosher Salt | 453 gm or 1 lb. | 226 g or 1/2 lb. | 113.25 g |
| Coriander Seeds | 15 g | 7.5 g | 3.75 g |
| Black Peppercorns | 26.1 g | 13.05 g | 6.525 g |
| Yellow Mustard Seed | 18.9 g ground | 9.45 g | 4.725 g |
| Brown Sugar | 41.25 g | 20.62 g | 10.31 g |
| Paprika | 20.4 g | 10.2 | 5.1 g |
| cloves garlic; minced | 8 ea. | 4 ea | 2 ea. |
| TOTAL grams | 3404.02 | 2314.61 | |
| TOTAL pounds | 7.505 | 5.103 | |
| Cure needed at 1.1 gm per lb. | 8.255 | 5.613 |
[The spreadsheet for the above table is in Dropbox\Cooking\Corned Beef Cure table.xlsx]
Put into double zip-lock bags on 1/4 cookie sheet to cure in the wine refer. Turned bags over several times every other day or so.
2/11/17, 11 AM – 
Pulled and rinsed well. Salt test fried a small piece and it was slightly salty but not much. So rinsed again rubbing hard. Heated CI dutch oven on the stove and preheated the oven to 250. Added EVOO to cover the bottom of the DO and dropped in the wet, rinsed, meat. Put on the tight fitting CI lid and into the oven. Set timer for 4 hours.
12 PM – After an hour remembered it was to have onion slices (to be in the tin foil per the recipe to some extent following) so I pulled it and dropped in onion rings from two thick slices. There was considerable liquid in the pot–maybe 1/2″ deep. Covered and put in back in the over.
2:30 PM – 30 minutes to go so pulled to see how it was doing. There is a lot of water–half way up the side of the meat–and the IT is 195-205. A fork was hard to stick in and separate strands–the meat is tough–needs to cook some more [likely bad decision]. Put it back in for the final hour.
3:00 – Meat is still tough and unyielding. 
Decided to cook another hour. Mary decided that the temp needed to be higher and raised it to 275.
4:00 – Pulled the DO and soon poured the liquid into the No. 12 skillet where bacon lardons had been fried and a thin coating of bacon grease remained with the carrot and onion has been sauteing and the 1/4 wedges of cabbage had seared. Put the lid back on the hot DO with the meat inside.
When the meat was cut it was beautiful red color but dry and chewy. It was overcooked but nice mild flavor.
2/12/2017 – Sunday Lunch – Sliced very thin across the grain. Made a Rueben sandwich with our Russian Dressing made yesterday and my Kraut that has been fermenting for three weeks. Only had pepper jack cheese but it was good with the rest. As the meat was not sliced paper thin and the kraut was larger pieces than the commercial that is shredded the sandwich was a bit different but still good.
To cook the corned beef and sides this looks good 
from http://ruhlman.com/2012/03/corned-beef-recipe/
“First cook your corned beef (simmered for a few hours, braised, wrapped in foil with sliced onions for 4 hours at 250—how I did it—or even cooked sous vide). Only way not to cook this is slow roasting (a perfectly fine strategy but won’t give you the liquid you need to finish the cabbage here).
To complete the meal. Sauted bacon lardons. Poached red potatoes in hot but not boiling water till tender, about a half hour. Cut the cabbage into wedges, through the root so that the leaves stayed attached. When the bacon is cooked and the fat is rendered, sear both sides of the cabbage wedges in bacon fat (never miss the chance to say “bacon fat,” it always invites), then add enough of the beef liquid to the pan to come halfway up the cabbages, cover and simmer till the cabbage is tender, 10 minutes or so. Keep the beef covered or wrapped so it doesn’t dry out. When the cabbage is tender, stir a tablespoon of Dijon mustard into the cooking liquid. [FORGOT TO DO THIS AND IT WOULD HAVE BEEN GOOD] Add the beef to the pan, cover and keep on low so that it all stays steaming hot. Drain the potatoes, slice them, toss them with butter and parsley and salt. [We did not add the meat to the veggie pan and, as seen in the photo, we added the potatoes cut into quarters to the cabbage/carrots/onions and let them blend in.]
The plate looked great and if the meat had not been overcooked it would have been a great meal. It was tasty but not what it could have been.
References used during this cook were:
http://www.smithsonianmag.com/arts-culture/is-corned-beef-really-irish-2839144/
See Pickling Spice mix and discussion of using a chuck roast at http://ruhlman.com/2012/03/corned-beef-recipe/
