Directions:
Place the meat in a crock or other nonmetallic container of suitable size ( a large plastic bowl will do in a pinch).  Chop the onion and sprinkle the pieces over the meat.  Also sprinkle on the spices.  Mix the water and pickling salt and pour it over the meat.  It is important that the meat be entirely submerged in the liquid.  You may need to use something to hold it under, such as a plate or heavy mug.  If using a crock with a lit, turn the lid over so the knob holds the meat down.  Put this whole concoction in the refrigerator for 48 hours, turning it over at least once.  Drain the brine and soak the meat overnight in fresh water, then cook and serve your corned roast.  be sure to have some leftover meat for Reuben sandwiches.
    You don't have to be Irish or wait for St. Patty's day to feast on this delicacy.