We have an Irish Wrap on our menu year round due to the popularity of corned beef usually used on a Reuben Sandwich, but we have gotten a little more creative with it than that. When we first opened we have sliced a lot of corned beef and thought we might have to toss it out over a weekend and Amy Schaffner our Sous Chef decided why not make a wrap with it. Hence the #IrishWrap was born and with the popularity with our guests we decided to put it on our daily menu.
History of Corned Beef :
In the United States, consumption of corned beef is often associated with Saint Patrick's Day. Corned beef is not considered an Irish national dish, and the connection with Saint Patrick's Day specifically originates as part of Irish-American culture, and is often part of their celebrations in North America. Corned beef was used as a substitute for bacon by Irish-American immigrants in the late 19th century. Corned beef and cabbage is the Irish-American variant of the Irish dish of bacon and cabbage.
In North America, corned beef typically comes in two forms, a cut of beef (usually brisket, but sometimes round or silverside) cured or pickled in a seasoned brine, cooked, and canned, or tinned.
Corned beef is often purchased ready to eat in delicatessens. It is the key ingredient in the grilled Reuben sandwich, consisting of corned beef, Swiss cheese, sauerkraut, and Thousand Island or Russian dressing on rye bread.
Corned beef hash is commonly served with eggs for breakfast.
Smoking corned beef, typically with a generally similar spice mix, produces smoked meat (or "smoked beef") such as pastrami.
In both the United States and Canada, corned beef is sold in cans in minced form. It is sold this way in Puerto Rico and Uruguay.
To sum it up it seems that corned beef was used as a poor mans meal or to clean out left overs during hard times. Today it is enjoyed by many as American comfort food in breakfast dishes, sandwiches or even dinner meals. At Farm to Fork we like to use it when we can just to give other options from some of the rake we get from local farmers. It goes very well with the organic potatoes, fresh dill and organic red cabbage we bring in. We will also have it on our #BrunchMenu at #TheFork who doesn't love a good corned beef hash, with fresh local organic eggs and some hollandaise sauce?