(QDM's comments: The recipe as is, is very high sodium due to the corned beef. Substitute a plain brisket, or other large cut, and it will be a real keeper. We loved the taste and will make it again with uncured meat. I did soak the beef in several changes of water, but there is no way to get all the cure out.) Original poster's comment follow... This recipe is from The Complete Meat Cookbook (Houghton Mifflin, 1999) The addition of the sun-dried tomatoes gives it a unique Mediterranean flavor. When I served this dish for the first time, all my guests and family said this was the best brisket I'd ever cooked. The sauce is wonderfully rich and dark. The meat is fork-tender, yet not falling apart, and very easy to slice. This recipe is modified slightly from the original to satisfy my own personal taste. The original recipe used a lean brisket costing $7.50 a pound. I used a supermarket brisket costing $0.98 cents a pound. I don't know what the expensive brisket tasted like, but I don't see how it could be better that the one that I prepared. A trimmed brisket seems to be less juicy that one that has the fat left on while smoking.