Buy a beef brisket
Mix water, kosher salt, sugar, pink curing salt, garlic, peppercorns, bay leaves, mustard seeds, and spices to make a brine
Heat the brine until the salt and sugar dissolve
Cool the brine completely
Place the brisket in a container and cover it with the cooled brine
Add more water if needed to fully submerge the meat
Refrigerate and cure for 5 to 10 days
Turn the meat once a day
Remove the brisket from the brine
Rinse it well under cold water
Optional: soak it in fresh water for 1 to 2 hours to reduce saltiness
Place the brisket in a pot and cover with water
Add onion, garlic, bay leaves, and peppercorns if desired
Simmer gently until tender, about 3 to 4 hours
Slice against the grain
Serve hot with cabbage, potatoes, and carrots if desired