Sometimes the corned beef comes with a little extra packet of spices, but even if you don't use the packet and even if you soak the brisket overnight in three changes of water, it's still going to taste like corned beef. There's no law that says you can make corned beef and cabbage only on St. Patrick's Day, and it actually tastes better in the fall with the fresh harvest of carrots, potatoes and cabbages.

If you're set on the mole, the recipe will work with a nice hunk of chuck.

I've got to back Kayb here. Mole and corned beef would be a very strang combo.

Corned beef is cured, and in some instances, the cure is already spiced fairly heavily with pickling spice. It's usually prepared as a braised dinner in water or a light broth, with potatos, carrots and onions. I don't think I'd try it in mole sauce.

Once you get it cooked, the leftovers make MARVELOUS sandwiches and corned beef hash!