Ingredients

• 4-5 pound beef brisket
• 4 tablespoons Pickling Spice
• 1 teaspoon juniper
• 1 teaspoon chopped ginger
• 1 teaspoon green cardamom pods
• 1 gallon water
• 2 cups kosher salt
• 2 tablespoons curing salt
• 1/2 cup brown sugar
• 1 cassia stick

Instructions

1. In a medium saucepan, boil the water with the spices, salt and sugar, reserving 1 tablespoon of Pickling Spice
2. Once the water boils, remove from heat and cool to room temperature
3. Meanwhile, place the brisket in a large container and pour the cooled brine over it, being sure it is fully submerged.
4. Refrigerate, covered, for 6-7 days.
5. Remove the brisket and rinse in cool water.
6. Place brined brisket in a large pot with reserved Pickling Spice and cover with 1 inch of water
7. Simmer for 4-5 hours, covered, until fork tender.

Ingredients

• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 1 head of cabbage, sliced
• 1 medium sweet onion, thinly sliced
• 1 teaspoon caraway
• 1/2 cup Guinness or other stout porter
• Salt and pepper to taste

Instructions

1. In a medium saute pan, heat butter and oil over medium heat
2. Add onion and saute until translucent, about 3-4 minutes
3. Add the caraway to the pan and cook for another 2 minutes
4. Add 1/2 of sliced cabbage and mix well
5. Allow the mixture to sit a few minutes without stirring so the bottom lightly browns
6. Add remaining cabbage and mix well.
7. Allow bottom to brown once again
8. Deglaze the pan with Guiness and cook until beer is reduced
9. Season with salt and pepper to taste