3/4 c. coarse or kosher salt
1 1/2 tbsp. granulated sugar
1/2 tbsp. cracked peppercorns
1 tsp. each powdered allspice and thyme
1/2 tsp. each powdered sage, paprika and bay leaf
5 lbs. beef: brisket, chuck, eye round roast, bottom round

Trim meat of excess fat (and bone it if you need). Blend the salt and spice mixture in a bowl, set the meat on a tray, and rub mixture into all sides of meat and down into crevices. Set beef into a "Magic Cooking Bag" for Turkeys. Close bag, squeezing out as much air as possible and pack into bowl, cover with plate or pan and weight. Set in the bottom of the refrigerator. Turn bag and massage meat daily to be sure salt is penetrating all sides. Curing takes a minimum of two weeks, but you may let it sit for a month.

After two weeks, or longer (never more than a month), wash off meat in cold water, and soak in a large bowl of cold water, changing it several times. Soak for 24 hours to be sure excess salt is out. As the salt leaves the meat, the meat softens and will feel almost like its original self. The meat will not be red in color since there is no saltpeter, nitrite or nitrate in the curing pickle here.

Set the meat in a kettle with cold water to cover by 2 inches.

Add: 1 lg. carrot 2 celery stalks A large herb bouquet

(8 parsley sprigs, 3 bay leaves, a teaspoon thyme, 3 cloves unpeeled garlic, tied in washed cheesecloth)

Bring to the simmer, skim off any scum for several minutes, set over it a cover, slightly askew, for air circulation, and simmer slowly - usually for 3 to 3 1/2 hours, or until meat is tender when pierced with a fork. Add boiling water if liquid evaporates below level of ingredients; after 2 hours taste meat and add salt to water if needed.