Measure the mustard seeds, peppercorns, allspice berries, coriander seeds, pepper flakes, cloves, and dill seed into a nonstick pan.

Toast the spices over medium heat - stirring constantly - just until fragrant.

Transfer toasted spices to the bowl of a mortar and pestle set - or spice grinder.

Crush or blitz the spices just a little bit - you want them broken up a bit, but not completely pulverized.

Stir in the bay leaves, cinnamon stick pieces, and ground ginger, stir to combine.

If you’re not making the brine immediately, transfer to an airtight container and store it somewhere cool and dark.

Bring to a boil, reduce heat, and simmer for 5 minutes.

Remove from heat, add remaining water, stir to combine. Allow to cool to room temperature.

If you don’t have a large bag to brine the beef in, cut the brisket into 2 approximately equal sized chunks (crosswise, NOT lengthwise!).

Trim most of the visible fat, if you’d like. Some people don’t bother, but I don’t like the extra fat on mine.

Wrap and chill until ready to use.

Place one chunk of brisket in each of 2 gallon sized freezer bags - or 1 large bag, if you have one.

Pour half the bring into each bag, if using two, or all of the brine (or as much as will fit) into 1 large bag.

Push out most of the air, seal the bag(s), and put them in the fridge – I put both bags into a 9 x 12 cake pan, just in case of leakage, etc.

Allow the brisket to brine in the fridge for 7 days, turning once daily to ensure the brisket(s) are completely submerged.

After 7 days, discard brine, and thoroughly rinse the beef piece(s) with cold water.

Place the corned beef in a large pot, add enough water to cover it by a couple of inches. Add the remaining pickling spice, stir well.

Bring to a boil over medium high heat, then turn heat down to low. Cover and simmer for 3-4 hours, until brisket pulls apart relatively easily.

Once brisket is almost ready, cut potatoes in half, peel carrots and cut until large chunks. Add potatoes and carrots to the pot, cover and cook another 15 minutes or so.

As the potatoes and carrots are cooking, slice your cabbage into wedges.

At the 15 minute mark, add the cabbage wedges to the pot, try to submerge them as much as possible.

Cook for another 20-25 minutes or so, until the cabbage is tender and the potatoes are fully cooked.

Use a slotted spoon to remove the meat and vegetables from the broth, serve hot.