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Corned Beef 'N Cabbage Dinner

1/2 cup kosher salt
1 1/2 teaspoons cracked black peppercorns
1 tablespoon dried thyme
1 teaspoon ground ginger
2 bay leaves, crumbled

4 cloves garlic, minced
1 (4 to 6-pound) beef brisket
1 head cabbage, cut into wedges

1. Combine salt, peppercorns, thyme, ginger, bay leaves and garlic in a small bowl.
2. Pierce meat all over with a skewer; rub evenly with salt mixture. Place in a resealable plastic bag, squeezing out as much air as possible. Place in a pan with another pan over the top. Weigh down with a couple heavy cans. Refrigerate for 5 days, turning once a day. Rinse meat thoroughly and pat dry.
3. Place meat in a large pot and cover with water by about 1-inch. Bring to a boil and skim the surface. Cover and reduce heat. Simmer for 2 to 3 hours or until tender.
4. Tie kitchen twine around cabbage wedges before putting them in the pot to keep them tidy. Add cabbage during the last 15 to 20 minutes of cooking. Place drained brisket in middle of platter and surround with cabbage wedges.

Makes 10 servings.