Combine all ingredients except garlic and beef in pot. Bring to full boil, add garlic, shut heat, cover pot and let cool to room temperature.
Prick beef with a fork on each side to help brine penetrate meat.
Add beef and brine to a plastic container and make sure beef is covered.
Put in refrigerator for one week, turning after about 3 days.
Rinse meat thoroughly under cold water and put in pot covered by fresh cold water.
Simmer over low heat until meat is tender.
Can add some new fresh crushed garlic and some new fresh pickling spice to the cooking water.
Can use smaller or larger piece of meat. Just make sure there is enough brine to cover the meat while it is soaking. Original recipe had 3 cloves garlic, 1.5 tsp sodium nitrate, 2 tsp pickling spice and said meat should soak for 3 weeks, turning every 5 days. I soak 7 - 10 days only.