1-First, combine the water, kosher salt, brown sugar, pickling spice blend, pink curing salt, and minced garlic in a large pot. Bring it to a boil and simmer until everything dissolves fully, then let it cool. Submerge the beef brisket in this brine, seal it up, and refrigerate for 5 to 10 days, turning it halfway through for even curing.

2-After brining, rinse the brisket thoroughly to remove excess salt and pat it dry. Place it in a pot with fresh water or beef broth, add some pickling spice, and simmer gently for about 3 to 4 hours until it’s tender. If you’re adapting for dietary needs, adjust proteins or cooking times as needed, keeping it easy for all types of cooks.

3-Each method ensures a tender homemade corned beef, perfect for serving hot. Remember, rest the meat for 15-20 minutes before slicing against the grain for the best texture.