Top-Notch Corned Beef

Step 1 -In a large, 6-8-quart stockpot over high heat, add 2 quarts of the water, the salt, the sugar, the saltpeter, the cinnamon stick pieces, the mustard seeds, the peppercorns, the cloves, the allspice, the juniper berries, the bay leaves, and the ginger and cook until the salt and the sugar dissolve.

Step 2 -Transfer the stockpot from the heat.

Step 3 -Add the ice and stir until melted.

Step 4 -If the brine has not reached a temperature of 45 degrees F, refrigerate it until it cools to that temperature.

Step 5 -In a 2-gallon resealable plastic bag, add the brisket and the brine mixture.

Step 6 -Seal the bag and lay it flat inside a suitably large container to prevent leaks.

Step 7 -Cover the container and refrigerate it for 10 days. Make sure to check the beef daily to ensure it is fully submerged and to stir the brine.

Step 8 -Transfer the beef from the brine and rinse it well under cool water.

Step 9 -Place the brisket in a pot just large enough to hold the meat.

Step 10 -Add the onions, the carrots, the celery, and enough of the extra water to cover the veggies by 1 inch.

Step 11 -Place the pot over high heat and bring it to a boil.

Step 12 -Reduce the heat to low.

Step 13 -Cover the pot and gently simmer until the meat is fork-tender, about 2 hours 30 minutes-3 hours.

Step 14 -Transfer the meat from the cooking liquid to a cutting board.

Step 15 -Thinly slice the beef against the grain.

Step 16 -Serve the beef with the veggies.