Uncle Dave-O, corned beef is brisket - if it is "made" from any other cut of beef, it simply isn't corned beef. The cut comes from behind the first few ribs of the cow. It is tough, it is supposed to be. There are two "cuts" that are available - the flat cut, which is a bit leaner, and the corner cut which has more fat but it has more flavor. The word "corn" comes from an English word that describes the process of brining - adding salt to meat to help preserve it.   

There have been references to corned beef found in Irish poetry from the 12th century. There are also writings from the 16th century that talk about corned beef being served in Irish homes during Easter celebrations . The Irish were known to brine cuts of meat in order to preserve it. The meat was also exported around the world. It does appear that bacon joint and ham replaced it in Irish homes during the 18th, 19th and 20th century.

The Jewish version is pastrami, which is not salted but rather cured with sugar and smoke.

Somehow it became a dish of Irish-Americans. Like spaghetti and meatballs which has roots in Italy but is not an Italian dish, Corned Beef & Cabbage will always be considered an Irish dish here in the U.S. and in other parts of the globe.

I spend too much time watching Food Network and reading cook books!