Lee wrote:

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

I've been in Toronto several times and have seen West Indian markets,
but I live about as far, distance and culturally, from anything West
Indian, as can be conceived. I live in the Lower Rio Grande Valley in
Texas. It's at the end of the long eastern tail of the state, where the
Rio Grande empties into the Gulf of Mexico. My house is only about 6
miles from the River and the Mexican border.

We do enjoy corned beef a few times a year. I make it in the crock pot,
cooking it slowly overnight. In the morning I save the cooking water and
put the corned beef into aluminum foil, then refrigerate everything.

About an hour before dinner I will heat the water and cook potatoes,
carrots and cabbage in it. The corned beef is much easier to slice when
cold. Just before the veggies are cooked, I put the sliced meat into the
pot to heat it through.

Janet
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life