I had some fun this month creating my own Corned Beef. I marinated a Top Round Roast for 3 weeks in the refrigerator, then slow cooked it for 5 hours in the crock pot. The result is some very delicious Corned Beef. While you can use a brisket instead, I wanted to try it with a leaner Top Round. Next time I will try a Brisket. For the marinade I combined 4 cups of water, 1 cup of pickling salt, 12 cloves of garlic, 6 tablespoons pickling spices and 8 bay leaves. I placed it in a large crockery bowl and made sure there was enough water to completely cover the meat, covered it and put it in the refrigerator. After 3 weeks I rinsed the roast, discarded the liquid, and slow cooked the meat in water with some onion, celery and about a half teaspoon of pickling spices added. The roast was perfectly done after about 4 or 5 hours. I even used the juices after I removed the meat to make a pot of soup, which also was delicious.