| It’s hard to think of St. Patrick’s Day without glittered shamrocks, green beer, leprechauns, and of course, corned beef and cabbage. Yet, if you went to Ireland on St. Paddy’s Day, you would not find any of these things except maybe the glittered shamrocks. To begin with, the Irish would not pollute their beer with green dye, nor would they eat corned beef, especially on St. Patrick’s Day. So why around the world, especially in the US, is corned beef and cabbage synonymous with St. Paddy’s Day?
Corned beef is synonymous with St. Patrick’s Day and as a staple in any deli for one amazing sandwich. Tender, fall apart cooked slices of mouth-watering meat with a slightly salty and sour touch punctuated with spices like dill, allspice, mustard seeds and more.
Stop in and let us help you gather all the spices to make it your best ever or if it's your first time making corned beef let us help make it a success.
If you prefer Pastrami.......
Pastrami is a Romanian variant of the Turkish pastırma usually made from beef brisket, and sometimes from lamb, or turkey. The raw meat is brined, partially dried, seasoned with herbs and spices, then smoked and steamed. Like corned beef, pastrami was originally created as a way to preserve meat before the invention of refrigeration. One of the iconic meats of American Jewish cuisine and New York City cuisine, hot pastrami is typically served at delicatessens on sandwiches such as the pastrami on rye.
Whether you are making corned beef or pastrami soon, stop in Artisano's Oils and Spices to get your ingredients to make it a one of a kind meal.
And yes we do have curing salts. |
