Origin of this meal is Turkish. They also call this meal the same. There are many ways of making "sarma" and they differ according to the region. This recipe is my mothers who are an expert in "sarma" making. It is also old recipe, actually my grandmother's recipe.
Why pay $7/lb + at a deli for corned beef when you can make your own for less than $3/lb. Here is simple brine and instructions to dump the brisket in, point or flat cut (point has a bigger vein of fat). It takes 3 weeks in a cool place or frig and cook as you would any commercially prepared corned