Delicious, salty corned beef is fairly easy to recreate at home. When you do so, however, just make sure to use this cut of beef for the best outcome.

We dug into our archives for the best and easiest ways to cook corned beef for St. Patrick's day celebrations.

But whole briskets or point cuts can be used as well if you prefer your corned beef shredded — and if you have the space to accommodate all that meat.

Keep in mind that depending on the cut, corned beef will shrink by as much as one-third during cooking. A 3-pound brisket should feed four to six people if served with vegetables.

Ingredients 1 (4- to 5-pound) flat-cut corned beef brisket roast, rinsed, fat trimmed to 1/4 inch thick 4 cups low-sodium chicken broth 4 cups water 12 carrots, peeled (3 chopped, 9 halved crosswise) ...

The leaner flat cut of brisket is usually easier to slice. If corned beef isn’t used in a sandwich, it’s usually served in thick slices with cabbage, carrots and potatoes.