Step 1

Combine all the spices in a bowl. Reserve.

Step 2

In a large stockpot, combine 2 quarts of water with the pickling spice, salt, pink salt, brown sugar and 3 smashed garlic cloves. Bring to a boil and cook until the salt and sugar have dissolved.

Step 3

Remove the brine from the heat and let it cool to room temperature, then refrigerate until chilled.

Step 4

Place brisket in a 2-gallon ziplock bag or brining container and add the brine, making sure the beef is submerged. Seal and refrigerate for 7 to 10 days, flipping the brisket once every day.

Step 5

Remove brisket from brine and rinse well under cold water. Run the brine solution through a strainer and reserve the pickling spices.

Step 6

Add the quartered onion and halved garlic head to a large Dutch oven. Set the corned beef on top of that and cover with water by several inches. Add the reserved pickling spice. Set over high heat and bring to a boil. Let it boil for 15 minutes and then reduce to a simmer. Cover and gently simmer for 3 to 4 hours or until the meat is fork tender.

Step 7

If doing the glaze, preheat broiler. While broiler is preheating, melt the butter in a sauce pan, over medium high heat, and add the brown sugar and water. Once sugar has dissolved, add the mustard and simmer for another couple of minutes. Reserve.

Step 8

When corned beef is done, remove from the liquid (you can use that liquid to cook cabbage, carrots and potatoes) transfer to a baking sheet and brush glaze all over it. Broil for 20 minutes, brushing more glaze as needed.

Step 9

Slice corned beef against the grain. Serve with veggies and mustard.