Recipe(tried): Deli Style Spicy Corned Beef

Note: this "recorned corned beef" takes 3 to 5 days

4 to 5 lb piece of corned beef, drained
8 bay leaves, crumbled coarsely
5 to 8 large cloves garlic, chopped coarsely
1 Tbl bruised mustard seeds
2 tsp cracked black peppercorns
1 Tbl coarse salt or sea salt
3 dried hot peppers crumbled (no seeds) ; or 1 tsp crushed dried red pepper flakes
1/2 tsp coriander

Place the corned beef on a large piece of heavy duty foil. Combine all the seasonings in a bowl; rub the seasonings hard into the meat. Try to cover all surfaces. Wrap tightly and enclose in a plastic bag tied securely at the top. Keep in refrigerator 3 to 5 days and turn daily.

To cook: Leave the seasoned coating on the meat and place in a large pot with cold water. Cover beef to a depth of 2". Partly cover and cook at a very very low simmer until it is very tender when tested with a fork; this should take 3 to 5 hours. Turn occasionally and add boiling water, if necessary to keep beef covered. Let meat cool partially in the broth, uncovered. Should last in the refrigerator, if wrapped properly, at least a week. To reheat for sandwiches, slice first.