Savory Classic Corned Beef

Create the brine by heating 8 cups of water in a large pot, add 2 tablespoons salt and 2 tablespoons brown sugar, and bring to a boil.

Meanwhile, in a skillet, toast 1 teaspoon cloves, 1 teaspoon peppercorns, 1 teaspoon allspice berries, and 1 teaspoon mustard seeds until they smell fragrant, for about 2 minutes.

Remove from heat and let cool. Once cool, lightly crush the spices in a mortar and pestle or in a zip top bag with a hammer or rolling pin, then add the crushed spices to the brine.

Also add 2 bay leaves, 1 cinnamon stick, 1/2 teaspoon red pepper flakes, 1/2 teaspoon ground ginger, and 1/2 teaspoon pink curing salt (optional) to the brine.

Remove the brine from heat and let it cool completely.

Place the brisket in a large, zip top freezer bag set in a larger bowl. Ensure the beef is lying flat in the bag and pour the cold brine over the meat so it’s completely covered. Close the bag and let the meat sit in the refrigerator for 7 to 10 days, turning it every couple of days to marinate evenly.

To cook the corned beef, rinse the meat with cold water and place it in a large pot or Dutch oven. Add 1 quartered onion, 4 minced garlic cloves, and any remaining spices from the brine. Cover the beef with enough water.

Bring the pot to a boil, then reduce the heat to a gentle simmer. With the lid ajar, cook for about 3 1/2 hours, turning the beef a few times while it's cooking.

Around 45 minutes before the meat is done, add 10 quartered carrots and 2 pounds of cut potatoes to the pot.

Once the meat is tender and the vegetables are cooked through, serve slices of corned beef with the potatoes and carrots, along with some broth. Serve with mustard on the side.