Corned Beef

Approx 2 lbs Each

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. We recommend to braise slowly for a few hours till tender, cool in its braising stock and serve sliced thin.