Mix all the ingredients except the meat together in a large pot and bring to a boil over high heat.  Turn the heat off, cover and let come to room temperature

Add the meat and make sure it is submerged in the brine

Cover and refrigerate for a week 

Remove meat from brine and rinse off

Place in pressure cooker or Instant Pot, adding enough fresh water to cover the meat

Cook on high for 70 minutes and then let the pressure release naturally

Serve with cooked cabbage, rye bread and mustard