Originally Posted by Billieboy
I hope I'm not getting mixed up BT, I was thinking of that red and white, salted beef; not too thinly sliced, with that dark brown oxtail tasting gravy poured over it! I'm definately off the salt cod, sailed with a Liverpool captain once who liked to eat it every day, bloody bonkers he was!
I think we have a different recipe I think you mean the brisket that's been soaked in brine with loads of saltpetre, usually soaked for about a week in brine then wash the brine of and simmer in stock. when sliced the meat does have a reddish colour while the fats off white.