It's just barely visible, between cabbage leaves and chunks of potato, but the corned beef is pictured here, in a snapshot in time, ready to accept the inevitable heat that is its fate. Now, after a long day in the crock pot, it is tender and delicious. The vegetables have accepted just enough salt and more than enough rich meaty taste, and the broth is like unctuous liquid gold. The beef itself is beefy, and what more can you ask.
It is however, a little more on the pot roast side than the corned beef side. It either needs more time in the brine, or just a stronger brine. Maybe both? I will do a little more research; when I was looking, I think I settled on something near the weaker end of brine strengths, having most recently swung the pendulum too far to the salty side with the bacon project.
Another thing to consider is that this may be what corned beef tastes like. Maybe the overprocessed thing we call corned beef now is all pumped full of too much salt, nitrates, and what have you, and what I made is more like what it originated as. Maybe the Matrix is just telling my brain that it is juicy and delicious, and it actually tastes like Tasty Wheats.