Flank steak has always been one of those cuts of meat that deserves to be cooked on the grill. After an overnight marinade, I set it out onto the fire and allow the meat to char a bit, adding those bitter flavors to pair with the salty, sweet, and sour elements that no coat the flesh.
This is the original corned beef. "Corned" is a English term for small bits and in this recipe the small bits are the Salt. It was posted in 1968 in the "Irish Times" to show the care Irish take with corned beef in order to be avoid being confused with English Corned beef, it is call "Spiced Beef". It was served with cabbage for Christmas, Easter, and St. Patrick's day.