Janet Wilder wrote:
> Lee wrote:
>
>>
>> I don't know where you live, but if you have salt beef available (in a
>> brine in a big plastic bucket - requires no refrigeration), it will be
>> incredible in a crock pot. Rinse off and soak in cold water for three
>> or four hours. Put in crock pot with potatoes, carrots, yellow
>> turnip, small onions, some fresh ground pepper and a bay leaf. Serve
>> in a soup plate with lots of broth. I sometimes add cobs of corn cut
>> in two inch pieces along with sweet potatoes.
>>
>
> Lee, here we call it corned beef and it isn't quite as salty as salt
> beef. It's also brined with seasonings and a few sundry chemicals <g>
>
> I haven't ever seen salt beef in the US. The last place I actually saw
> it was Newfoundland where they make it very much like your above recipe
> minus the sweet potato and corn.
>

Janet......
It's the salt beef I'm using. Also a West Indian favourite so you
should be able to find it in a West Indian market if you have any in
your area. In Toronto, we can buy it at any supermarket.
The sweet potato and corn addition is something I picked up when I lived
in the Bahamas.
Regards
Lee in Toronto