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1
Combine the water, salt, sugar, and pickling spice in a large saucepan and bring to a boil over high heat, stirring until salt and sugar have dissolved.
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2
Remove from heat and let cool to room temperature.
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3
Poke several holes on all sides of the brisket with a knife or metal skewer and place in a 2-1/2-gallon resealable plastic bag.
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4
Pour the brine over the meat (making sure the meat is completely submerged), press out excess air, seal the bag, and place in a 13-by-9-inch baking dish.
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5
Refrigerate for 3 days or up to 1 week.
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6
Remove the beef from brine and brush off any spices that have stuck to the meat.
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7
Place in a Dutch oven or large, heavy-bottomed pot with a tightfitting lid.
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8
Add the onion, carrots, garlic, and enough cold water to cover.
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9
Bring to a boil over high heat and then reduce to a simmer.
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10
Skim any foam that floats to the top, cover, and simmer until meat is fork tender, about 2 to 3 hours.
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11
Meanwhile, combine the sour cream, horseradish, mustard, and lemon juice in a medium nonreactive bowl.
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12
Season with salt and freshly ground black pepper as needed, cover, and refrigerate until ready to serve.
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13
Once the beef is fork tender, add the cabbage to the pot, cover, and cook until cabbage is easily pierced with a knife, about 10 to 15 minutes.
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14
Remove the beef to a cutting board and let rest for 10 minutes.
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15
Trim fat as desired and thinly slice against the grain.
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16
Serve with vegetables and horseradish sauce.
