Brisket - Corned Beef

This recipe requires six days to “corn” the beef and you will need cheesecloth and pink curing salt.
4.5 to 5-pound beef brisket
¾ cup table salt
½ cup brown sugar, packed
2 teaspoons pink curing salt #1 (also called Prague Powder#1, Insta Cure#1 or DQ Curing Salt#1)
6 garlic cloves, peeled (divided)
6 bay leaves (divided)
5 allspice berries
2 tablespoons peppercorns (divided)
1 tablespoon coriander seeds
 
6 carrots, peeled and halved
1.5 pounds small red potatoes, unpeeled
1 head green cabbage (2 pounds), cut into 8 wedges
 
Dissolve salt, sugar, and curing salt in 4 quarts water in a large container.  Add brisket, 3 garlic cloves, 4 bay leaves, allspice berries, 1 tablespoon of peppercorns, and coriander seeds to brine.  Weigh brisket down with a plate, cover, and refrigerate for 6 days
After the 6 days, adjust the oven rack to the middle and heat to 275 degrees.  Remove brisket from brine, rinse, and pat dry with paper towels, cut an 8-inch square, triple-thickness of cheesecloth.  Place the remaining 3 garlic cloves,  2 bay leaves, and  1 tablespoon of peppercorns in the center of the cheesecloth and tie them into a bundle with twine.  Place brisket, spice bundle, and 2 quarts of water in a Dutch oven.
Bring to a simmer over high heat, cover, and transfer to oven.  Cook until a fork is inserted into the thickest part and slides in and out with ease, around 2.5 to 3 hours.
Remove the pot from the oven and turn off the oven.  Transfer brisket to a large oven-safe platter, ladle 1 cup of cooking liquid over meat, cover, and return to oven to keep warm.
For vegetables.  Add carrots and potatoes to the pot and bring to simmer over high heat.  Reduce heat to medium-low, cover, and simmer until vegetables begin to soften
Add cabbage to pot increase to high and return to simmer. Reduce heat to a low simmer till all vegetables are tender
While vegetables cook, transfer beef to a cutting board and slice against the grain.