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To cure the beef:
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Put black peppercorns, mustard seeds and coriander seeds in a small dry pan. Place over medium heat and stir until fragrant, being careful not to burn them. Crack peppercorns and seeds in mortar and pestle or with the side of a knife on cutting board. Combine with red pepper flakes, allspice berries, mace, cinnamon stick, bay leaf, cloves, and ginger.
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In a pot large enough to hold the brisket, combine one gallon of water, kosher salt, sugar, and half of the spice mixture. (Store the other half in an airtight container for when you actually cook the beef.)
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Bring to a simmer, stirring until salt and sugar is completely dissolved. Remove from heat and cool to room temperature, then refrigerate until cold.
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Once cold, place brisket in brine, cover tightly, and refrigerate for 5 days.