Homemade Corned Beef

Rinse brisket and pat dry.

Break up cinnamon stick and bay leaves, lightly smash cardamom. Mix together with mustard seeds, coriander, cloves, red pepper flakes, salt, and sugar.

Rinse and dry brisket. Thoroughly massage spice/salt mixture into meat. Roll up tying with string to secure. Place rolled up brisket in jar or glass container.

Pour sauerkraut brine, celery juice, and beet juice over the meat. Make sure meat is fully submerged. Add the garlic cloves. Seal with lid.

Place jar in the refrigerator for 5-10 days.

Unwrap, rinse and cook.

Prepare onion, celery, carrot and garlic cutting in large chunks. Put in the bottom of a crockpot or dutch oven.

Place meat on top of the vegetables along with the water.

Cook on high for 4-5 hours, until the meat is tender and easily forks apart.

In the oven, cook at 350° for 1 hour. Turn down to 300° and cook 3-4 hours more. Checking and turning every hour.