Brine (Corn) the Brisket

1. In a large stockpot, bring water to a simmer over high heat. Add the salt, sugar, garlic cloves and pickling spices and stir to dissolve the kosher salt and sugar
2. Let cool to room temperature before adding the curing salt and stir to dissolve
3. Put the brisket in the brine, making sure it’s fully submerged
4. Cover and refrigerate for 5 to 7 days or until the beef is a rosy-pink color throughout. Make a small incision into the meat after 5 days to check for rosiness

Braise the Brisket

1. Remove the brisket from the brine and lightly rinse under cold water. Place in a large stockpot with enough water to cover the meat and the vegetables
2. Add the carrots, onions, celery root, garlic, herbs and spices. Slowly bring to a simmer over medium-high heat, skimming any scum that forms on the surface
3. Lower the heat to maintain a simmer – do not allow it to boil
4. Cover and cook until fork tender, approximately 3½ - 4 hours. Alternatively, you can cover and cook the beef in the oven, at 325º for 3½ - 4 hours*
5. If eating immediately, remove brisket from cooking liquid and allow to rest a few minutes before slicing. For best flavor, bring the brisket to room temperature in the cooking liquid, then refrigerate everything overnight. The next day, remove the cold brisket from the liquid, and slice the meat against the grain (the meat will cut with more ease when cold) Place slices back in the braising liquid and bring everything to a simmer (just to warm the meat) before serving

*Serving Suggestion: For Corned Beef and Cabbage, add cabbage and potatoes before braising, allowing them to cook with the corned beef for the full 3½ - 4 hours. A splash of beer of white wine to the cooking liquid is also another tasty option. Allow everything to cook altogether with the beef for the entire duration of the cooking time