Corned Beef & Cabbage

1/2 Cup kosher salt
1 Tablespoon black peppercorns cracked
3/4 Tablespoon ground allspice
1 Tablespoon dried thyme
1/2 Tablespoon paprika
2 Bay leaves crumbled
1 (4 � 6 pound) Point cut beef brisket, trimmed of excess fat, rinsed and patted dry
7-8 Pounds vegetables, chosen from the categories below
Category 1 Vegetables
Carrots, peeled and halved crosswise, thin end halved lengthwise, thick end quartered lengthwise
Rutabagas (small), peeled and halved crosswise; each half cut into six chunks White turnips (medium), peeled and quartered
New potatoes (small), scrubbed and left whole
Boiling onions, peeled and left whole.
Category 2 Vegetables
Green cabbage (small head), un-cored, blemished leaves removed, cut into six to eight wedges
Parsnips, peeled and halved crosswise, thin end halved lengthwise, thick end quartered lengthwise
Brussels sprouts, blemished leaves removed and left whole

Mix salt and seasonings in small bowl. Spear brisket about thirty times per side with meat fork or metal skewer. Rub each side evenly with salt mixture; place in 2-gallon-size zipper-lock bag, forcing out as much air as possible. Place in pan large enough to hold it (a jelly roll pan works well), cover with second, similar-size pan, and weight with two bricks or heavy cans of similar weight. Refrigerate 5 to 7 days, turning once a day.
Choose 7-8 pounds of vegetables of your choice from categories 1 and 2, prepared as described in the ingredient listing.
Bring the brisket to boil with water to cover by 1/2 to 1 inch in large soup kettle or stockpot (at least 8 quarts), skimming any scum that rises to surface. Cover and simmer until skewer inserted in thickest part of brisket slides out with ease, 2 to 3 hours.
Heat oven to 200 degrees. Transfer meat to large platter, ladling about 1 cup cooking liquid over it to keep it moist. Cover with foil and set in oven.
Add vegetables from category 1 to kettle and bring to boil; cover and simmer until vegetables begin to soften, about 10 minutes. Add vegetables from category 2 and bring to boil; cover and simmer until all vegetables are tender, 10 to 15 minutes longer.
Meanwhile, remove meat from oven and cut across the grain into 1/4-inch slices.
Transfer vegetables to meat platter, moisten with additional broth, and serve. Serve this dish with horseradish, either plain or mixed with whipped or sour cream, or with grainy mustard.