Easy Dry-Cured Brisket

Until I started working on this book, I thought that all corned beef was prepared in a brine. But maybe not. Here’s a dry-cure recipe from Morton Salt Company, which they call deli-style corned beef, made with a commercial cure called Morton Tender Quick, which is available in some supermarkets. (If you don’t find it in the salt section, look in the canning section.) I can’t argue with the results—or with the simplicity of this method. Personally, I prefer to find a fresh brisket that is on