Corned Beef

2 tablespoon mustard seeds 2 tablespoon coriander seeds 1 tablespoon black peppercorns 1 tablespoon whole allspice 1 tablespoon whole cloves 8 whole cardamom pods 2 cinnamon sticks, broken into pieces 4 bay leaves, crumbled 1 teaspoon ground ginger 1 teaspoon crushed red pepper (optional)

Brine:

1 gallon water 2 cup kosher salt 1 tablespoon pink curing salt 4 cloves garlic, minced ½ cup packed brown sugar 1 recipe Pickling Spice (above)

Corned Beef:

1 3.5-4 pound flat cut beef brisket 1 medium head cabbage, cut into wedges 1 onion, coarsely chopped 4 carrots, cut into 2-inch chunks

*Pickled Onions:In a medium saucepan place 1 cup of the corned beef cooking liquid, 1/2 cup cider vinegar, and 1 tablespoon sugar. Bring to boiling. Place 1 red onion, thinly sliced, in a medium heatproof bowl. Pour vinegar mixture over onions. Let stand at least 1 hour. Drain before using.Nutrition analysis per serving: 682 calories, 31 g protein, 40 g carbohydrate, 45 g total fat (24 g sat. fat), 153 mg cholesterol, 2 g fiber, 5 g total sugar, 20% Vitamin A, 2% Vitamin C, 1946 mg sodium, 14% calcium, 11% iron