You have to buy or either make up a batch of curing salt. Make up a brine with the curing salt and a mixture of pickling spice, then soak the brisket for a week or two in the brine.
After it is done curing rinse it and retain the pickling spice for cooking. Some people put it in a bouquet garni bag.
I like making it with potatoes and carrots or other veg as well as the cabbage.
Here is some trivia: Few, if any actual Irish immigrants have ever tasted this terrible dish before coming to the US.
Its easy to surmise that this dish comes from Ireland on account of its awfulness. Cause most everything from Ireland is awful. But it is American, made even more American by lazy Americans putting it in a crock pot. Blech.
I think it is funny how some Americans claim to be Irish. Come on. If you were not born in Ireland then you are not Irish. Just like if you were not born in Africa you are not African.
Yeah, Im Italian, Im in the mafia too.
Happy St. Patrick's Day!!!