Step 1

Toast the black pepper, mustard seeds and coriander seeds in a dry pan for about 5 minutes until fragrant. Pulse a few times in a spice grinder to coarsely grind, or use the flat side of a knife to crack them.

Step 2

Mix all the spices together in a small bowl. Set aside.

Step 3

In a non-reactive pot add 1 gallon of water, the kosher salt, sugar, curing salt, garlic, and 2 tablespoons of your pickling spice. Bring the pot up to a simmer, stirring until the salt and sugar are dissolved. Remove from the heat and let the brine cool to room temperature. Then refrigerate until it is completely cold. Note: I like to do this the night before, if I can.

Step 4

Add the brisket and the chilled brine to a container with a lid and make sure the meat is completely submerged, You can top it with a plate or other weight to submerge it, if necessary. Cover tightly and refrigerate for 5 days.

Step 5

Preheat the oven to 300F.

Step 6

Remove the brisket from the brine (discard the brine) and rinse well with cool water. Put the meat in a large oven safe pot that has a lid. Cover with water and add the onion, carrot, and celery along with 2 more tablespoons of the pickling mixture. Bring the pot to a boil.

Step 7

Remove from the heat, cover, and bake for 4 hours, or until tender.

Step 8

Remove the corned beef to a platter and let rest for 15 minutes. Strain the cooking liquid.

Step 9

Thinly slice the corned beef, against the grain, with a sharp carving knife. Serve with some of the cooking liquid on the side.

Step 10

Leftover corned beef can be kept in the refrigerator for up to 4-5 days.