Corned beef is a classic Irish dish! This culinary preparation takes the form of slices of beef macerated in brine. A real favorite of the Irish, they’re used to putting it on sandwiches, but also on heartier dishes, especially for St. Patrick’s Day, with cabbage or mashed potatoes. Simple, but delicious!
Historically speaking, Corned Beef has always had its advantages. Its massive use of salt has made it an easy-to-preserve dish, with no fear of expiring too quickly.
Corned beef was part of the diet of Irish immigrants in New York and of American soldiers, who could keep it for a long time without any health problems…
A real alternative to bacon and bacon, the Irish are particularly fond of eating corned beef in quick and easy dishes. You’ll find it in sandwiches of all kinds, as an accompaniment to omelettes, mashed potatoes or cabbage, or as part of an Irish Breakfast.
Tasting it is easy enough: most shops sell it in Ireland, and many restaurants and Irish pubs serve it on the premises (expect to pay less than €12 for a proper dish, and €5/7 for a hearty sandwich with French fries).
Tastewise, it’s pretty good… as long as you like your meat salty and fragrant! It goes very well with most ingredients, and has the advantage of being inexpensive… Irish beef is also renowned for its tenderness, low fat content and rich flavour!
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