Ingredients

If you choose to do the bone in ham shank, the only difference would be that you will need a 16-quart stock pot and will have to add about 7 quarts of water. This is because the ham is larger. For the Irish Spice Dust:

• 1/4 cup caraway seeds, toasted, divided
• 1/4 cup coriander seeds, toasted, divided
• 1/4 cup black peppercorns, divided
• 1 tablespoon coarse sea salt, (a palmful)
• 1 tablespoon rubbed sage, (a palmful)
• 1 tablespoon dried dill, (a palmful)

For the Brine:

• 8 cups water, divided
• 1/2 cup kosher salt
• 1/2 cup light brown sugar
• 1 fresh bay leaf
• 1/4 bunch flat-leaf parsley, leaves separated from stems, both stems and leaves reserved
• 3 garlic cloves in skin, crushed
• 6-pound beef brisket or 1 10-pound ham shank, bone-in and skin removed

For the Corned Beef or Boiled Ham:

• 4 quarts water for beef brisket or 7 quarts water ham
• 2 12-ounce bottles Guinness beer (12 ounces each)
• 1 cabbage, cut into 6 wedges with root attached
• 9 medium potatoes, peeled and halved
• 3 large carrots, peeled and cut in quarters on an angle
• 3 celery stalks, cut in quarters on an angle
• 3 small onions, peeled and quartered with root end attached

Description

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