New England-Style Pickled Beef

Ingredients

• 2 tablespoons pickling spice 
• 8  bay leaves 
• 4.5 pound brisket trimmed
• 2 tablespoons peppercorns black
• 1.5 cups carrots 2-inch-thick ()
• 1 tablespoon coriander seeds 
• 4  garlic cloves crushed
• 2 pound cabbage green cored quartered
• 2 cups ice cubes 
• 1 tablespoon juniper berries crushed
• 0.8 cup kosher salt (such as Diamond Crystal)
• 6 small onions peeled halved
• 9 small potatoes red quartered
• 0.5 cup sugar 
• 6  thyme sprigs 
• 7 cups water divided

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• pot
• ziploc bags

Directions

1. Combine 1 cup water, peppercorns, and the next 6 ingredients (peppercorns through garlic) in a small saucepan; bring to a boil. Reduce heat, and simmer 5 minutes.
2. Remove from heat.
3. Pour into a large bowl; cool to room temperature.
4. Add remaining 6 cups water, salt, and sugar, stirring until salt and sugar dissolve.
5. Pour salt mixture into a 2-gallon zip-top plastic bag.
6. Add ice and brisket; seal. Refrigerate 3 days, turning bag occasionally.
7. Remove brisket from bag, and discard brine. Pat brisket dry with paper towels.
8. Place brisket in a large stockpot; cover with water. Bring to a boil; skim foam from surface. Cover, reduce heat, and simmer 2 1/2 to 3 hours or until brisket is tender.
9. Remove brisket from pan; keep warm. Reserve cooking liquid.
10. Add carrots, cabbage, potatoes, and onions to reserved cooking liquid; bring to a boil. Reduce heat, and simmer 30 minutes or until tender.