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Ingredients
Scale
- 2 tablespoons peppercorns
- 1 tablespoon allspice berries
- 1 tablespoon mustard seeds
- 1 tablespoon coriander seeds
- 2 teaspoons red pepper flakes
- 1 ½ teaspoons ground ginger
- 1 teaspoon cloves
- 5 bay leaves
- 1 broken up cinnamon stick
- 1 gallon water
- 1 1/3 cup sea salt
- 4 teaspoons #1 curing salt
- 1 cup packed light brown sugar
- ½ gallon ice
- 5–6 pound brisket flat
- 1 tablespoon pickling spice
- 1 head cabbage, cored and sliced into wedges
- 6–8 large carrots, peeled and very thickly sliced
- 3–4 pounds of red or Yukon potatoes
Instructions
- Smash the spices and combine them in a bowl.
- Prepare the brine with water, pickling spice, sea salt, curing salt, and brown sugar; boil and cool.
- Submerge the brisket in the cooled brine; refrigerate for 7 days.
- Rinse the brisket before cooking.
- Boil the brisket with pickling spice for 3 ½ to 4 hours.
- Add vegetables 30 minutes before serving; cook until tender.
- Slice and serve with steamed vegetables.
Notes
Ensure the brisket is fully submerged during brining for the best flavor.
Let the meat rest for a few minutes after cooking for easier slicing.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Boiling
- Cuisine: Irish
Nutrition
- Calories: 450
- Sugar: 8
- Sodium: 1200
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 5
- Protein: 30
- Cholesterol: 90