Corned Beef with Horseradish Cream Sauce

For pickling spice blend:

• 1 3/4 tsp cloves, whole
• 7/10 oz mustard seeds
• 3/4 oz black peppercorns
• 1/4 oz hot red pepper flakes
• 1/4 oz allspice berries
• 1/4 oz coriander seeds
• 4 bay leaves
• 1 cinnamon sticks
• 1 1/16 tsp mace, ground
• 1 3/4 tsp ginger, ground

For curing brine:

• 12 3/4 oz kosher salt
• 1 oz sugar
• 1 oz pink curing salt
• 1/4 tsp garlic powder
• 3/5 oz pickling spice
• 6 1/4 cups water (for boiling)
• 9 3/4 cups water (for cooldown)
• 4.4 lb brisket

For oven braised:

• 5 3/4 tsp pickling spice
• 1 inch water to the roasting pan
• 2/3 lb onion, peeled (cut in two)
• 1 lb mini potatoes
• 1/2 lb carrots
• 1 lb cabbage (cut in four)

For horseradish cream sauce:

• 1/2 cup heavy cream
• 1/4 lb sour cream
• 1/4 lb prepared horseradish
• 1/2 lemon, freshly squeezed juice
• Salt and freshly ground pepper