Pat your brisket dry. Mix the cloves, allspice, cinnamon and nutmeg together and run it over every inch of that brisket. Pop it in a zippered plastic bag and let it sit in the refrigerator overnight.
When you are ready to cook it, put the onion, carrots and parsley in a large pot and place the brisket on top. Pour in enough water to cover it.
Bring the water to a boil and reduce to a simmer. Cover the pot and let it cook for 2-3 hours or until tender. Check it every 30 minutes and if your brisket decides to float above the water, turn it over every time you check.
Scoop it out, let it rest for about ten minutes and then slice it. If there is any left over, store it in some of the cooking liquid. Slainte!
Notes
Corned Beef Brisket: Corned beef comes in a few different cuts. The point cut has more fat and is juicier, and tends to shred when you cut it. The flat cut is leaner, so it is a bit drier but easier to slice. A full brisket contains both the point and the flat cut. Corned beef can be made with any of these options…we usually go for a full brisket or a flat cut.
Veggies: While you can absolutely eat these, they are mainly there to add some flavor. You are going to want more carrots (and some colcannon!) on the side.
Spices: Your corned beef will almost definitely come with a spice packet, and while I always toss that in the pot for good luck, the main spice combo of cloves, allspice, cinnamon and nutmeg is a must.