Directions
Step 1
In a big inventory pot, add the brisket and sufficient chilly water to cowl by 4 inches. Add the juniper, mustard seeds, peppercorns, thyme, cloves, bay leaves, garlic, and onion. Set over excessive warmth and convey to a low boil, then decrease the warmth to take care of a robust simmer. Skim off and discard any scum that rises to the floor. Cook dinner till the meat is fork-tender however not falling aside, about 3 hours.
Step 2
Add the potatoes, beets, carrots, parsnips, turnips, and cabbage, then return to a simmer and prepare dinner till the greens are barely tender when poked with a fork, 40–50 minutes. Add the olives and proceed cooking 10 minutes extra.
Step 3
Utilizing a slotted spoon or a spider skimmer, switch the greens to a big rimmed baking sheet, taking care to not break them into items. Discard the onion and garlic. In a colander set over a big bowl, drain the meat, saving the cooking liquid for drizzling or for reheating leftovers. Switch the meat to a reducing board and thinly slice in opposition to the grain, then switch to a serving platter. Organize the greens across the meat and drizzle with the cooking liquid, if desired. Serve sizzling or chilly, with mustard or horseradish on the aspect.
