Easy Crispy Corned Beef Brisket

In a large pot, combine water, kosher salt, brown sugar, pickling spices, minced garlic, and sliced onion. Stir well until the salt and sugar dissolve completely.

Place the beef brisket in the pot, ensuring it is fully submerged in the brine mixture. Cover the pot and refrigerate for at least 5 days, turning the brisket once a day to ensure even curing. The longer it cures, the more flavorful the corned beef will be.

After the curing period, remove the brisket from the brine and rinse it under cold water to remove excess salt. Pat the brisket dry with a paper towel.

Place the brisket in a large pot and add enough water to cover it completely. Bring the water to a boil over high heat, then reduce heat to low and cover the pot. Let the brisket simmer for 2-3 hours or until it becomes tender. Skim off any foam or impurities that rise to the surface during cooking.

Once beef is tender, remove it from the pot and let it rest for a few minutes before slicing it against the grain into thin slices.

In the same pot, add the carrots and cabbage wedges, and simmer until they become tender, about 20 minutes.

Serve the sliced corned beef with the cooked vegetables. You can also serve it with mustard horseradish on the side to enhance the flavors.