The best cuts of beef to use for salting are brisket and silverside although top side may also be used.
Ready-salted beef is obtainable from most butchers but, if you wish to salt your own, use the brine solution given under
SALTING. For most palates, a 5-pound piece of beef should be soaked for 5 to 6 days in 6 pints of brine, allow- ing 1 day more for every extra 2 to 3 pounds of meat. Always cover the pan containing the meat, and store it in a cool place.
To cook salt beef, remove the meat from the brine. Discard the brine. Place the meat in a large saucepan and cover it with cold water. Bring the water to the boil over moderately high heat. Remove the pan from the heat and discard the water. (This removes excess salt from the outside of the beef.)
Cover the meat again with cold water, return the pan to moderately high heat and bring the liquid to the boil. Skim off scum that rises to the surface of the water with a metal spoon and discard it. If you wish, vegetables, herbs and spices may be added at this point. Cover the pan, reduce the heat to low and simmer the meat, allowing 18 to 20 minutes per pound, until it is tender when pierced with the point of a sharp knife.
Salt beef may be served hot or cold.