New England-Style Pickled Beef

• 7 cups water, divided
• 2 tablespoons black peppercorns
• 2 tablespoons pickling spice
• 1 tablespoon juniper berries, crushed
• 1 tablespoon coriander seeds
• 8 bay leaves
• 6 thyme sprigs
• 4 garlic cloves, crushed
• 3/4 cup kosher salt (such as Diamond Crystal)
• 1/2 cup sugar
• 2 cups ice cubes
• 1 (4 1/2-pound) beef brisket, trimmed
• 1 1/2 cups (2-inch-thick) slices carrot
• 1 (2-pound) head green cabbage, cored and quartered
• 9 small red potatoes, quartered
• 6 small onions, peeled and halved

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. Remove from heat. Pour into a large bowl; cool to room temperature. Add remaining 6 cups water, salt, and sugar, stirring until salt and sugar dissolve. Pour salt mixture into a 2-gallon zip-top plastic bag. Add ice and brisket; seal. Refrigerate 3 days, turning bag occasionally. Remove brisket from bag, and discard brine. Pat brisket dry with paper towels.
2. 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. Remove brisket from pan; keep warm. Reserve cooking liquid. Add carrots, cabbage, potatoes, and onions to reserved cooking liquid; bring to a boil. Reduce heat, and simmer 30 minutes or until tender.

water, black peppercorns, pickling spice, juniper berries, coriander seeds, bay leaves, thyme, garlic, kosher salt, sugar, beef brisket, carrot, head green cabbage, red potatoes, onions

Taken from www.myrecipes.com/recipe/new-england-style-pickled-beef (may not work)