In a large stock pot, place the salt, sugar, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, and bay leaves. Add about 2 quarts of water, or enough water so that a brisket will fully submerge under the water when added to the pot. Heat until the liquid boils and the salt and sugar are fully dissolved. Remove from heat and let cool to room temperature. Place the brisket into the stock pot and ensure that it is fully submerged. Add a plate to weight down the brisket if necessary. Place in refrigerator. For a stronger brine, let sit for 5 days. For a weaker brine, let sit for up to 10 days.
After you’re done with the brine, remove the brisket from the stock pot and rinse well under temperate water. Place the brisket in a pot that fits the meat comfortably, with just enough room to add the additional ingredients. Avoid a too large pot. Add the onion, carrots, and celery, then add water until the water level is about a half inch above the ingredients. Place the pot on high heat and allow the water to boil. Reduce the temperature until the water lightly simmers. Cook the meat for up to 3 hours, or until tender. Begin checking after it has cooked 2 1/2 hours.
Once done cooking remove the meat from the pot. Let it rest for at least 30 minutes, then slice thinly.
- Pink curing salt is what gives corned beef its rosy color. It goes by many names including sodium nitrite, Prague Powder #1 or DQ Curing Salt #1, and can be found online or in specialty stores. It can be substituted with regular kosher salt, however the meat will be a dull grey color when you’re done cooking it.