dry brine

1. Toast the allspice, juniper berries, peppercorns, mustard seeds, cloves, red pepper flakes and bay leaves in a dry skillet over medium heat just until fragrant (1-2 minutes). Make sure not to let them burn! Using a spice grinder or mortar and pestle, process the spices to a coarse grind. Combine with the kosher salt, pink salt and brown sugar.
2. Trim the brisket of excess fat and rub the spice mixture all over the brisket to thoroughly coat. Place in a sealed plastic bag and refrigerate for seven days. Flip the meat once daily.

corned beef and cabbage

1. Thoroughly rinse the brisket under cold water to remove the seasonings.
2. Place the corned beef in a large pot along with the onion, garlic and spices (bay leaves, allspice, juniper, peppercorns and cloves). Completely cover with water by several inches (about 5 cm).
3. Bring the mixture to a boil, reduce heat and cover. Simmer for 4 hours or until tender. Check occasionally to make sure the entire brisket is submerged and add more water as necessary.
4. While the corned beef is cooking, prepare the vegetables. Cut the potatoes in half. Cut the cabbage into 6-8 wedges. Peel the carrots and chop into 3-inch (8 cm) pieces. Add the vegetables to the pot for the last 30 minutes of cooking.
5. Remove meat and vegetables from the pot. Slice the corned beef across the grain. Spoon a bit of cooking liquid over the top if desired.