Ingredients

• 1 quart of boiling water

• 3/4 cup kosher salt

• ½ cup brown sugar
• 2 Tbsp pink salt
• 2 quarts ice water
• 4 Tbsp Ayala blend
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• 2 bay leaves
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• 4-5 pounds trimmed beef brisket
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• 1 quart water
• 1 pint Guinness
• 1 pound Yukon gold potatoes peeled and cut into quarters 
• 1 pound carrots, trimmed and cut into 2” pieces
• 1 pound red onion peeled and cut into 1” wedges
• 1 8oz package cremini mushroom, cut in half
• 2 Tbsp olive oil
• 2 Tbsp Ayala blend

• 1 ½ pounds red cabbage cut into 4 wedges (about half of a large head with outer leaves removed)