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1
Combine water, salt, sugar, mustard, spices, and 3 cloves minced garlic in an 8-quart nonreactive stock pot.
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2
Bring to a boil over high heat.
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3
Remove from heat and set aside to cool.
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4
When liquids have cooled, trim the corned beef of excess fat and put into the liquid.
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5
You may need to transfer the liquids and corned beef to a larger container or bowl, just make sure it is nonreactive.
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6
If necessary, add more cold water to cover the beef.
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7
Using a heavy pottery bowl or a few small bowls, weigh the corned beef down so it will stay submerged in the water.
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8
Cover the pan and refrigerate for 5 to 7 days in the refrigerator.
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9
Take out once a day to stir lightly, and turn the beef as needed.
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10
On the 6th or 7th day, remove the beef from the brine and rinse well with cold water.
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11
Place in a large (8-quart or larger) pot.
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12
Cover with cold water and add the celery, onions, and 2 cloves minced garlic.
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13
Bring to a boil; skim off any scum which develops on the surface.
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14
Reduce heat to medium-low; cover and simmer for 2 1/2 hours.
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15
Uncover the pot and add the potatoes, carrots, rutabaga or turnip, and cabbage.
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16
An 8-quart pot should be large enough, but if you don't have room for all of the vegetables, bring another pot of water to a boil and add a 1 tablespoon of salt; add the cabbage or other vegetables which wouldn't fit.
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17
Cover the large pot and cook until meat and vegetables are tender, about 1 hour longer.
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18
If cooking some vegetables in another pot, cook just until tender and keep warm.
