Vaccina salpresa alessata, servito con petrosemolo -Cold salted beef lightly spiced
To lightly salt and boil every cut of the said animal, chapter 4, Scappi
I find that the shoulder and breast of the said animals are more appropriate than the others. When the cow or bull is dead and skinned without being skinned, one cuts it into the said layers in many pieces, and one puts it in slat in a ceramic vessel or wood, the which has been well washed, because if the salt is not cleaned, and if it is full of dirt it will have a bad smell, and when the pieces are places one on top of the others one covers the vessel with a wood cover, adding above a weight that holds everything well pressed until it has made the salt solution, and the summer when it has been curing for four days, and in the winter for eight, one pulls it out of the vessel, as much as you want to cook, rinse it in fresh water, and put it to cook in water without salt, and make sure above all that it is well skimmed. When it is cooked one can serve it hot or cold at every time with garlic sauce or mustard in plates. And if you want to make it in the same day that the animal is killed, take a piece of the shoulder or another part, and put it to boil in strong salted water until it is well cooked. And serve this in the same way that it is said above.
2 Pounds beef brisket or flank steak
1/2 C. salt
1/2 Tbsp. pink salt (sodium nitrite)
Trim and clean the beef, removing connective tissue and most of the fat. Prepared the dry rub by mixing together all ingredients. Rub the cure over all of the meat surfaces and place in a ziplock back. Refridgerate for 7 days, turning the bag daily.
I chose to "brine" my meat instead and omitted the pink salt. I placed the dry rubbed meat into a ziplock bag and then covered it with water. I allowed it to sit for three days before cooking. I rinsed the meat very well, dried it with a paper towel and then cooked it on a grill.
Alternatively, you can cook your meat in a slow cooker on low overnight. Allow meat to cool, slice and serve garnished with parsley or on a bed of greens.