Reviewed: Jun. 11, 2009

I usually make this soup after I've had a ham cooked. I use the large bone from the ham and some leftover cubed ham to add to the soup. Gives it great flavour.

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Reviewer:

Mary Whiffen

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Reviewed: Jan. 7, 2009

I love any recipe that helps me recreate that back home feeling and salt beef is always a winner. For those that don't know of it, it is like corned beef (and cabbage) brisket. Salt beef is sold as "Naval beef" in 5 and 10 lb plastic tubs filled with brined chunks of beef in the chilled grocery section. Make sure you soak it well for a number of hours to remove the salt (change the water mid way if you really want to remove all salt). I prefer it a bit salty, because the way my mother would always cook it. Thank you Carolyn. (Any chance for Fish and Brewis?)

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