Homemade Corned Beef

In a small, dry skillet over medium heat, toast the 2 tablespoons black peppercorns, 2 tablespoons mustard seeds, and 2 tablespoons coriander seeds until the spices are lightly toasted.

Carefully turn them onto a cutting board and carefully smash them using the flat side of a chef's knife to crack them, being careful to not let the seeds roll all over your counter and onto your floor.

Scrape the cracked spices into a large plastic container or glass jar or other nonreactive container and add the 2 tablespoons crushed red pepper flakes, 2 tablespoons allspice berries, 1 tablespoon ground mace, 2 small cinnamon sticks, 2 to 4 bay leaves, 2 tablespoons whole cloves, and 1 tablespoon ground ginger. Stir until completely combined. Cover tightly.

In a pot that's just large enough to hold the brisket, combine the 1 gallon water, 2 cups Morton kosher salt, 1/2 cup granulated sugar, 2 teaspoons pink salt, 3 garlic cloves, and 2 tablespoons pickling spice.

Bring to a simmer, stirring until the salt and sugar dissolve.

Remove the pot from the heat, let the brine cool to room temperature, and then refrigerate until the brine is completely chilled. For a quick chill: Bring 1/2 gallon of water to a simmer, add the brine ingredients, and stir until dissolved. Slide the pot off the heat and add 1/2 gallon of ice and water. Make sure the water is cool before adding the brisket.

Place the one (5-pound) beef brisket in the chilled brine and weight it with a plate to keep it submerged. Refrigerate for 5 days, flipping the brisket once or twice.

Remove the brisket from the brine solution, discarding the brine. Rinse the brisket thoroughly under cool running water. (Don't worry, you're just rinsing the brine solution from the surface of the brisket. The brine will continue to permeate the beef and work its considerable magic.)

To make the corned beef in your slow cooker, see the Slow Cooker Variation in the FAQs above.To make the corned beef on the stovetop, reach once again for a pot just large enough to hold the brisket. Place the brined brisket inside and add enough water to cover the meat. Add 2 tablespoons of pickling spice and bring to a boil, then reduce the heat, cover, and gently simmer for about 3 hours, or until the brisket is fork-tender. You want to make certain that there’s always enough water to cover the brisket. You may need to occasionally replenish the water if it gets too low.

When the corned beef is done, remove it from the cooking liquid, which can be reserved, and place it on a cutting board. Slice the corned beef and serve it warm, with cabbage and potatoes if desired (see the Variation in the FAQs) or cool it, wrap it, and refrigerate it for up to a week to use in this Reuben sandwich. It's also not too shabby in corned beef hash. You can dribble the cooking liquid over the cabbage and vegetables or cover and refrigerate the liquid and rewarm it along with your leftover corned beef.