1. In a nonreactive pot, combine 6 quarts water, the salt, brown sugar, bay leaves, peppercorns, juniper berries, and coriander and bring to a simmer, whisking until the salt and sugar are dissolved. Chill this mixture completely. Put the brisket in a deep container large enough to accommodate it. Pour the chilled liquid over the meat, weighing the brisket down with a plate to keep it fully submerged. Allow to marinate in the refrigerator for 4 days.
2. Remove the brisket from the corning liquid, rinse it, and pat dry with paper towels. Discard the corning liquid.
3. In a large stockpot, combine the onion, garlic, carrots, celery, and wine. Add enough water to cover the brisket and bring to a simmer. Add the brisket and simmer for 3 hours, or until the meat is fork-tender. Carefully remove the brisket from the cooking liquid and let it cool slightly. (If desired, cool completely, cover and refrigerate for up to 1 week. Reheat before serving.) Thinly slice it across the grain before serving.
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|Serving Size: 1 Serving (4925g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1536 (25%)|
|Amt Per Serving||% DV|
|Total Fat 170.6g||228 %|
|Saturated Fat 59.4g||297 %|
|Monounsaturated Fat 79.7g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 1406.1mg||433 %|
|Sodium 353728.9mg||12198 %|
|Potassium 10054mg||265 %|
|Total Carbohydrate 533g||157 %|
|Dietary Fiber 19.2g||77 %|
|Sugars, other 513.8g|
|Protein 479.2g||685 %|
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Calories per serving: 6140
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