Step 1

Rinse brisket and pat dry.

Step 2

Break up cinnamon stick and bay leaves, lightly smash cardamom.  Mix together with mustard seeds, coriander, cloves, red pepper flakes, salt, and sugar.

Step 3

Rinse and dry brisket.  Throughly massage spice/salt mixture into meat.  Roll up tying with string to secure. Place rolled up brisket in jar or glass container.

Step 4

Pour sauerkraut brine (or whey-see notes), celery juice, and beet juice (if using) over the meat.  Make sure meat is fully submerged.  Though in the garlic cloves.  Seal with lid.

Step 5

Place jar in the refrigerator for 5-10 days.

Step 6

Unwrap, rinse and cook.

Step 7

Prepare onion, celery, carrot and garlic cutting in large chunks.  Put in the bottom of a crockpot (or dutch oven)

Step 8

Place meat on top of the vegetables along with the water.

Step 9

Cook on high for 4-5 hours, until the meat, is tender and easily forks apart.