Virginia’s Quick Corned Beef

4 quarts cold water
1 ½ cup coarse pickling salt
1 Tbsp brown sugar
2 Tbsp pickling spice
6 whole peppercorns
3 bay leaves
1 Tbsp cream of tartar
6 lbs fresh boneless beef (brisket, rump, bottom round, eye of round)

Combine all ingredients except meat in a large pot. (Cream of tartar may be added to the brine to preserve the meat’s pinkish color. It is a good substitute for saltpetre, a preservative.) Bring to a boil, reduce heat and simmer for 10 minutes. Cool to room temperature.

Place beef in a glass, ceramic or enamel crock that has been sterilized by pouring boiling water over it. Pour the cooled brine over the meat. Weight down the meat with a heavy plate and weight (a jar filled with water can be used as a weight). The meat must be completely submerged in liquid for the duration. Cover the container and store in a cool place 2 – 14 days. A temperature of less than 40° F is advisable.

To cook the corned beef after it has cured: wash off the meat; simmer for 3 hours or more in seasoned (without salt) water or stock until tender. The meat can be served either warm or cold.