Corned Beef

This cut gained its popularity during WWI and WWII when fresh meat was rationed and salt-curing was the preferred method of preservation. Now with modern refrigeration, salt curing is no longer necessary but we like to keep the tradition of corned beef alive. Our’s is brined with a variety of herbs and spices and some wine (of course!) - typical of the Northern European style.

We like to serve ours as the Irish do - braised in ginger beer atop potatoes and cabbage.

Suggested Recipe Links:

Corned Beef Brisket with Roasted Vegetables and Lemon Mustard Sauce

Classic Beef Rueben Sandwich

Slow Cooker Corned Beef and Cabbage

Cut From:

Brisket

Suggested Methods:

Braised in Ginger Beer

Slow Cooked