Rinse the corned beef brisket under cold water, then submerge in a large pot with water and pickling spices. Bring to a gentle simmer over medium heat.

Reduce heat to low, cover pot with a tight-fitting lid, and simmer the corned beef for 3 hours or until it’s fork-tender and juicy, adding water as needed.

In a small saucepan, melt the butter over medium heat, add minced garlic, and cook for 1–2 minutes until fragrant and lightly golden.

Stir in honey, soy sauce, and apple cider vinegar. Let the mixture simmer gently for about 3 minutes until it thickens into a glossy, sticky glaze.

Preheat broiler to high, slice the corned beef, place on a baking sheet, brush thick glaze on top, and broil 2–3 minutes until bubbly and caramelized.