On Thu, 10 Mar 2016 08:30:27 -0000, "Ophelia" >
wrote:

>
>
>"sf" > wrote in message
.. .
>> On Wed, 9 Mar 2016 10:21:39 -0000, "Ophelia" >
>> wrote:
>>
>>>
>>>
>>> "The New Other Guy" > wrote in message
>>> ...
>>> > On Wed, 9 Mar 2016 08:54:40 -0000, "Ophelia" >
>>> > wrote:
>>> >
>>> >>Are you saying it is not necessary to use it. I do know that
>>> >>saltpetre
>>> >>is
>>> >>a preservative but is it only for the colour in this recipe?
>>> >>
>>> >>Thanks, I will look around
>>> >
>>> > Absolutely not necessary, as long as you can handle the gray meat.
>>>
>>> I guess it will look odd, but a good gravy would hide that
>>
>> Corned beef isn't served with gravy.
>
>LOL well I've never had real corned beef, only canned and I must agree, I
>wouldn't serve that with gravy

Most folks eat canned corned beef slathered with ketchup and/or soft
cooked runny eggs... canned corned beef is almost always used for
hash, mixed with chopped potatoes and onions and fried/baked. NYC
restaurants cover corned beef in a sandwich with heaps of juicy
coleslaw.
I honestly don't think it pays to make corned beef from scratch,
especially around St Paddy's Day, that's when corned beef is sold
rather inexpensively anywhere in the NYC area, decent raw brisket
would cost more. Unless I had an idea for some special pickling
recipe that I wanted to test I'd never bother preparing corned beef
from scratch... I'd more likely do pickled tongue:
http://easteuropeanfood.about.com/od...ket-Recipe.htm