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Export 17 ingredients for grocery delivery
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.
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