Place the brisket in a large pot and add enough cold water to cover the meat by 3 to 4 inches. Add the pickling spice and garlic
and bring to a boil. Reduce to a simmer
, cover and cook until the brisket is tender enough that a fork slides easily in and out when poked, 2 1/2 to 3 hours. Remove it from the broth and set aside while you cook the vegetables.
Place the beets in a medium saucepan
and cover with water. Bring to a boil and simmer until tender, about 35 minutes. Peel
the beef cooking broth through a fine-mesh sieve
and return it to the large pot, discarding the pickling spices
and garlic. Bring the broth
back to a simmer and add the carrots
, onions, parsnips, potatoes and rutabagas
. Simmer, uncovered, until the vegetables are fork-tender but not mushy, 25 to 30 minutes. Remove and set aside. Add the cabbage
and simmer for 6 to 8 minutes; it should still be firm but slightly wilted. Put the brisket back into the broth to gently warm while arranging the vegetables on a platter.
Trim and discard the fat from the brisket and slice across the grain into 1/4-inch slices. Top the vegetables on the platter with the sliced corned beef. Garnish with parsley and serve with Horseradish Cream Sauce
and some broth on the side.