Jewish Style Corned Beef

Place all ingredients except garlic and brisket in a large pan and bring to a boil and cool. Place garlic and brisket in non-reactive pot and cover with brining liquid, cover with a plate and weight for 3 weeks, turning after 1 1/2 weeks. Add to a steamer pot: 1/4 teaspoon cloves 2 teaspoons peppercorns 1 teaspoon allspice berries 1 teaspoon mustard seeds 3 cloves garlic 1/4 cup salt Remove meat from the brine and rinse. Add enough water to the steamer pot to reach just below the bottom of the steamer. Place meat in steamer. Steam for 3 hours, until tender.