“Corning” is an old English term that refers to the “corns,” or kernels of rock salt, used to cure meat for preservation. The cut used for corned beef is brisket, the large slab of muscle from the cow’s chest. Although you can make corned beef from either the point or flat cut of brisket, it is most often made from the leaner, more uniformly shaped flat cut (which is easier to find in markets). There are two ways to “corn,” or salt-cure, beef brisket: dry or wet. In dry curing, you rub the meat…