Homemade Corned Beef

In a dry skillet over medium-high heat, toast the pickling spices for 3-4 minutes or until very fragrant. Be careful not to scorch the spices. In a large pot, add the water along with the toasted pickling spices, kosher salt, pink salt, brown sugar and garlic and bring it to a boil. Stir it until the sugar and salt is dissolved. Remove from the heat and let the brine cool completely. You can speed up this process by only boiling half of the water and adding the other half (chilled) afterwards. But to allow the heat to more fully extract the flavors from the spices, I recommend letting it cool down slowly.

Once the brine is fully cooled, place the beef brisket in the brine so that it is completely submerged under the liquid. You don't at any point want any portion of the beef to rise above the level of the liquid. Place something like a heavy cup or plate on top of the brisket to keep it weighted down. Cover and refrigerate for 5-7 days, flipping the brisket over once or twice during that time.

Remove the brisket from the brine, discard the brine, and very thoroughly rinse the entire brisket under a running faucet. Place the brisket in a pot just large enough to hold it and add enough water or low sodium beef broth (or some Guinness beer if using) to cover the brisket by 1-2 inches. Add 2 tablespoons of pickling spice and bring it to a boil. Reduce to heat heat to low, cover, and very gently simmer (just barely bubbling) for 3-4 hours or until the brisket is fork-tender (length of time will depend on the cut, simmering temperature, and how long the brisket was brined). Aim for an internal temperature of 190-200 F/ 88-93 C to ensure the temp is high enough to break down connective tissues for a fork-tender result. Check it occasionally to see if the water level gets too low and needs replenishing. NOTE: If you'd like to boil your cabbage, potatoes and carrots with the corned beef, add those during the last 40 minutes or so of cooking.Transfer the corned beef to a cutting board and slice it against the grain, about 1/4 inch thick or slightly thicker if serving with cabbage and potatoes or 1/8 inch thick if using for sandwiches.