Cook corned beef by rinsing, placing in a pot with spices, onion, garlic, thyme, bay leaves, peppercorns, allspice berries, mustard seeds, beer, and broth. Cover with water and simmer for 2 1/2 -3 hours.
Cook beef, store without vegetables in airtight container for 4 days or freeze for 2 months. To reheat, boil in water or beef stock, add vegetables, simmer until cooked. Or bake until internal temp is 165F, cook veggies separately.