Corned Beef

In a large stockpot, combine the water, kosher salt, brown sugar, 2 tablespoons pickling spices, pink curing salt and garlic. Bring the brine to a simmer, stirring until the salt and sugar are dissolved. Remove the brine from the heat, and let it cool to room temperature. Refrigerate until chilled. Editor's Tip: If you're running short on time, use ice to speed up this step. Reduce the water added to 2 quarts. After the salt and sugar are dissolved, add 2 pounds ice cubes to the stockpot. Stir until the ice has melted. Refrigerate the brine until chilled.

Place one large oven roasting bag inside another. Place the brisket inside the inner bag, then pour in the cooled brine. Seal the bags, pressing out as much air as possible. Turn the meat over a few times to evenly coat it in the brine. Refrigerate the brisket for 10 days, turning occasionally to keep meat coated in the brine. After 10 days, remove the corned beef brisket from the brine. Rinse thoroughly. Editor’s Tip: Rinsing the meat removes any excess salt. Don’t worry about rinsing away the flavor. The corned beef absorbs plenty of seasoning as it sits in the brine.

Place the corned beef brisket in a Dutch oven. Add enough water to cover. Add the carrots, onions, celery and remaining pickling spices. Bring the mixture to a boil over high heat. Reduce the heat to a simmer. Simmer, covered, until meat is tender, about three hours, adding water to the pot as needed to keep the meat submerged. Editor's Tip: You can cut the corned beef brisket in half to fit your pot if needed.

You can serve the corned beef brisket warm or cool. Thinly slice the meat, and serve in a sandwich. Or serve with additional vegetables simmered in the cooking liquid until tender. Test Kitchen Tip: If you're making the corned beef ahead of time, don't slice it. Refrigerate the meat whole in the cooking liquid.