Ingredients:
· 1 T. allspice
· 1 T. peppercorn
· 1 T. coriander
· 5 bay leaves, crushed
· 5 cloves
· 3-4 small dried chiles, crushed
· 1 cinnamon stick, crushed
· ½ tsp. celery seed
· ½ tsp. mace (or nutmeg)
· 3 # brisket
· Salt
· 8 C. water
Preparation
1. Mix the allspice, peppercorn, coriander, bay leaves, cloves, chiles, cinnamon stick, celery stick and mace together in a small bowl.
2. Rinse the brisket and pat dry. Divide the spice mixture evenly between both sides of the brisket and then season both sides with salt. Place in a baking sheet, cover and place in the refrigerator overnight.
3. The next day, remove the brisket from the refrigerator and place in a pressure cooker with 8 C. water. Cook on high pressure for 2 hours. When the pressure has released, remove from the liquid, and let sit for 10-15 minutes.