Corned beef with cabbage

Ingredients:

Vegetables

• 0.9-1.2 kg corned beef, recipe included
• 1 tbsp coarsely ground black pepper
• 1 teaspoon ground allspice
• 2 bay leaves
• 2 teaspoons of table salt
• 230 g carrots (about 4 small ones), diced
• 230 g onion (about 2 small onions), diced
• 450 g potatoes (about 3 medium potatoes), peeled and chopped
• 115 g celery (about 2 stalks), diced
• 1 small head of cabbage (about 900 g), shredded

Corned beef

• 1.9 liters of water
• 1 tbsp. table salt
• 0.5 cup brown sugar
• 2 tbsp. l. potassium nitrate
• 1 cinnamon stick, broken into several pieces
• 1 tsp. mustard seeds
• 1 teaspoon black peppercorns
• 8 whole cloves
• 8 allspice berries
• 12 juniper berries
• 2 bay leaves, crumbled
• 0.5 tsp ground ginger
• 900 g of ice
• 1 piece (1.8-2.3 kg) of beef brisket, trimmed of membranes
• 1 small onion, cut into 4 pieces
• 1 large carrot, coarsely chopped
• 1 stalk celery, coarsely chopped

Preparation:

1. *Cook's Notes: The brisket should be cooked through by salting, not boiling.
2. In a large 7.5-liter saucepan, combine the corned beef, black peppercorns, allspice, bay leaves, and salt, and cover with 3 quarts of water. Cover and place over high heat. Bring to a boil, reduce heat to low, and simmer for 2.5 hours.
3. After 2.5 hours, add the carrots, onions, potatoes, and celery. Bring everything back to a low simmer and cook, uncovered, for 15 minutes. After 15 minutes, add the cabbage and cook for another 15-20 minutes, until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.

4. Corned beef:

   
   Pour water into a large 5.5-7.5-quart (18- to 28-gallon) stockpot. Add salt, sugar, potassium nitrate, cinnamon stick, mustard seeds, black pepper, cloves, allspice, juniper berries, bay leaves, and ginger. Cook over high heat until the salt and sugar dissolve. Remove from heat and add ice. Stir until the ice melts completely. If necessary, refrigerate the brine to cool to 7°C (45°F). Once cool enough, place the beef brisket in a 7.5-quart (28-gallon) zip-top bag and pour in the brine. Seal the bag tightly and place it in the container, smooth it out, cover, and refrigerate for 10 days. Check daily to ensure the meat is completely submerged in the liquid and stir the brine.
5. After 10 days, drain the brine and rinse the meat thoroughly under cool water. Place the brisket in a saucepan large enough to fit the entire brisket. Add the onion, carrot, and celery, and cover with water to a level 2.5 cm (1 inch) above the brisket. Bring to a boil over high heat. Reduce heat to low, cover, and simmer gently for 2.5-3 hours, or until the meat is tender enough to pierce with a fork. Remove the beef from the saucepan and shred across the grain into small pieces.