Corned Beef and Cabbage

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Intrepid Spoon

2 to 2 ½ pound Corned-Beef Brisket*, recipe follows

1 tablespoon coarsely ground black pepper

1 teaspoon ground allspice

2 bay leaves

2 teaspoons kosher salt

½ pound diced carrots, approximately 4 small

½ pound diced onions, approximately 2 small

1 pound potatoes, peeled and chopped, approximately 3 medium

¼ pound diced celery, approximately 2 stalks

1 small head cabbage, chopped, approximately 2 pounds

subheading: Corned Beef:

2 quarts water

1 cup kosher salt

½ cup brown sugar

2 tablespoons saltpeter

1 cinnamon stick, broken into several pieces

1 teaspoon mustard seeds

1 teaspoon black peppercorns

8 whole cloves

8 whole allspice berries

12 whole juniper berries

2 bay leaves, crumbled

½ teaspoon ground ginger

2 pounds ice

1 (4 to 5 pound) beef brisket, trimmed

1 small onion, quartered

1 large carrot, coarsely chopped

1 stalk celery, coarsely chopped

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