I recently used this recipe from the Nourished Kitchen for making corned beef: http://nourishedkitchen.com/home-cured-corned-beef/
It was delicious! I "corned" it for 11 days, after which I sauteed a bunch of veggies (onions, celery, carrots), added the rinsed roast (I used a chuck roast, about 4 lbs.), and a quart of water. I let it simmer all day, covered in a dutch oven.
Although this recipe uses a LOT less salt than traditional corned beef (which utilizes a dry rub that includes cups and cups of salt which actually draws liquid out of the meat, rather than marinating it in a brine), mine still produced too-salty broth. Next time I think I'll change the water halfway through, and save the broth for when more salt/flavor is needed.
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