Corned Beef and Cabbage

1 pound kosher salt

2 gallons water, divided

8 pounds beef brisket

6 bay leaves

8 black peppercorns

1 onion, chopped

1 medium head cabbage, quartered

1 pound carrots, sliced

1 turnip, chopped

1 teaspoon chopped fresh cilantro

8 potatoes - peeled and cubed

In a large stainless steel or cast iron pot, combine the salt, water and brisket. Cover and let sit for 7 days in the refrigerator. (Note: brisket must be completely submerged, so double the salt and water if necessary.)

After 7 days, drain the brine and add 1 gallon fresh water, bay leaves and peppercorns. Bring to a boil, reduce heat to low/medium low, and simmer for 3 to 3 1/2 hours.

During the last 45 minutes of cooking, add the onion, cabbage, carrots, turnip, cilantro, and potatoes. Continue simmering until all vegetables are tender.