For years I’ve tried to make corned beef from scratch. I live in Kansas City, and there is an Irish Pub on the Plaza that makes the best corned beef and cabbage. The corned beef is so tender. I use brisket, and let it sit in the brine for 10 days. To cook it I put it in a crock pot with plenty of water and cook on low for 10 hours. What am I doing wrong? How can I get my corned beef to be as tender as the corned beef at the Irish Pub?