Directions

1. Place water in a large 6 to 8 quart stockpot along with the first 10 ingredients. Cook over high heat until the salt and sugar have dissolved. Remove from heat and add the ice. Stir until the ice melts. If necessary, place brine in refrigerator until it reaches 45 degrees. Once cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal, lay flat inside a container and refrigerate for 10 days. Check daily to make sure the brisket is completely submerged and stir the brine.
2. After 10 days, remove the brisket from the brine and rinse well under cool water. Place it in a pot just large enough to hold the meat, and add the following: 2 bottles of stout beer (we used Guinness) 3 quarts of water Place the following in a square of cheesecloth: a few peppercorns, juniper berries, mustard seeds, cloves, allspice berries and 1 bay leaf. Tie with kitchen twine and add to pot.
3. Cover and bring to a boil over high heat. Meanwhile, preheat the oven to 275°F.Transfer the pot from the stove to the preheated oven and cook for 2 1/2 to 3 hours or until meat is tender. Remove from oven and turn the oven off. Remove the brisket from the pot and place on an oven-proof platter with one cup of liquid. Return to the oven to keep warm.
4. Place the pot on the stove and add: 1 pound of carrots cut into 2- inch pieces 1 pound of potatoes, peeled or unpeeled, chopped
5. Bring to a simmer over high heat. Reduce heat to low, cover and simmer 7 to 10 minutes. Add 1 small head cabbage, chopped. Simmer an additional 12 to 15 minutes or until vegetables are tender. Remove spice bag.
6. To serve, slice corned beef and spoon the vegetables and some of the liquid around the brisket.