Corned Beef and Cabbage or Boiled Dinner Any One ?

                I made Corned Beef and cabbage the other day for the first time. I had to eat  it as kid a lot, but I never much cared for it. It was always done as a boiled dinner, and it seemed to me there was always one ingredient that over powered the rest. The stew would taste like cabbage, and the carrots were strong and bitter tasting. 

 In Newfoundland, corned beef is known as salt beef. This dish goes back a lot way, even before refrigeration. The Mom would haul out of a chunk of beef from the barrel or crock. Then she‘d throw it in a pot and cook it up with what ever vegetables that were on hand. Some people have to eat this dish at least one a week      

I used this recipe for my dish. I didn’t measure my ingredients , but just went by eye. And kind of judged how many servings I would get

Corned Beef, Potatoes, carrots, cabbage, celery, bay leaf, garlic cloves, and pepper. (Cut the vegetables up in a size that suits you)       I put my corned beef in my slow cooker and let the water get hot and then poured the water out. Corned Beef is very salty so may want to soak it in water first, and then rinse again more than once. Then I added my spices and celery .I let it cook at least 12 hours, until it was tender and I could break it with a fork. I transferred the whole thing to a Dutch oven at that point. I didn't add my potatoes, carrots, and cabbage until the last half hour. I then brought it to a boil and then let it simmer just until all the vegetables were cooked. It really tasted wonderful. None of the vegetables over powered the pot, and none of them tasted too strong. I will definitely try this again sometime.   

   Extra note: today I decided to make corned beef hash out of the left over corned beef and potatoes. I realized that I should have drained the broth off the stew before I stored it in the fridge. The hash is almost too salty now to eat. Too bad a waste of good food.