It is a good time to start a brine some beef to make your own Corned Beef for St. Patrick's Day. I have done this for years now after I got a curiousity to make my own Corned Beef. I always wondered how they got that nice reddish color and interesting flavor at the same time.
You can of course add your own special spices to this Irish or Irish/ American specialty if you want. For instance ginger or lots of garlic works really nice. You can amp up the sweet spices by adding more cinnamon sticks, cloves, and cardamom also. The spices seem to mellow in the brine and they don't seem ever over power the meat as they only seem to flavor a small depth.
You don't have to use Beef Brisket, or as it is called Silverside in some parts of the world. You can use any good piece of roast that you would use to braise or long slow cook. Don't use a tenderloin or sirloin that would make a better steak.
If you don't have any pink curing salt to make it the reddish color add a few handfulls of celery churned in a food processor till puree. This is what Trader Joes does to get their nice "no nitrates added" bacon.
If you are using Brisket here is a buying guide.
The History of Corned Beef