Add the Beef Brisket (4 pound) to the bottom of a heavy stock pot. Add the Beef Stock (1 cup) and Water (to taste) until the brisket is covered by 1 inch.
Add the Pickling Spice (to taste), Bay Leaf (2), Fresh Thyme (3 sprig), Garlic (2 clove), and two quarters of the Onion (1). Bring to a boil, then reduce to a simmer and cover for 3-4 hours.
After three hours, add the rest of the onions, Green Cabbage (1 head), and other desired vegetables or potatoes.
Cook for 20-30 minutes more, or until tender. Keep an eye out, you don't want mushy potatoes!
Once the brisket is fork tender, remove and allow to rest. If the vegetables still have longer to cook, leave them in. At this point, add Apple Cider Vinegar (1 splash) if desired.
Remove the vegetables and begin to slice the meat against the grain. Serve the meat over the vegetables and garnish with extra thyme. Enjoy!