2 tbsp. whole black peppercorn
2 tbsp. yellow mustard seed
2 tbsp. coriander seed
1 tbsp. allspice berries
1 tsp. celery seed
10 whole cloves
1 tbsp. ground mace
1 tsp. dill weed
1 tsp. ground ginger
1 small 3" cinnamon stick, broken into 1/4" pieces (I use kitchen shears to do this)
2 bay leaves (I like to use fresh), to be added to the brine
1 gallon of water
1/2 cup sugar
1 1/2 cups kosher salt
4 tsp. pink salt/sodium nitrite - optional (this is what gives the corned beef its pinkish hue)
3 cloves garlic, finely chopped
Two 4.5-lb. flat cut briskets (or one large 7+ lb. brisket)
COOKING THE CORNED BEEF:
2 medium carrots, cut into 2" dice
1 small onion, cut into 2" pieces
2 stalks of celery, cut into 2" pieces
1 tbsp. pickling spice
2 bay leaves
1. Combine all the pickling spices together in a small bowl. Pour into a spice jar or glass container; cover tightly and set aside.
2. For the brine: combine 1 gallon of water with 1/2 cup of sugar, 1 1/2 cups kosher salt, 4 tbsp. of pickling spice, minced garlic, 2 fresh bay leaves, and 4 tsp. of the pink salt. Bring to a boil to dissolve the sugar and salt. Remove from heat and let cool to room temperature.
3. Place the briskets into a plastic container and pour enough of the brine to cover them. Place a small plate over the briskets to keep them submerged. Cover and refrigerate for 6-8 days.
4. After a minimum of 6 days, the beef briskets are corned and ready to be cooked.
5. To cook: place the briskets into a large pot and cover with water. Add 1 tbsp. of the pickling spice, bay leaves, 2 medium carrots, 1 small onion, and 2 stalks of celery (all cut into 2" pieces) to the water; bring to a boil, reduce heat to a simmer, cover and cook for 2 1/2 to 3 hours or until the beef is super tender. Slice and serve with prepared horseradish or your fav mustard on the side.