Corned Beef

Directions

1. 1
   In a medium pot, over high heat, combine the water, salt, sugar and the pickling spices.
2. 2
   Boil, uncovered, until the sugar and salt are dissolved, about 1 minute.
3. 3
   Transfer the liquid to a container large enough for the liquid and the brisket.
4. 4
   Refrigerate the container until the liquid is cool.
5. 5
   Place the brisket in the container with the liquid, weighing it down with a heavy object to keep it submerged.
6. 6
   Refrigerate the brisket in the liquid for at least 8 days and up to 12 days, turning the brisket each day.
7. 7
   Boil the brisket, covered, with its liquid until tender, about 3 hours.
8. 8
   Serve with horseradish sauce.