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March 16, 2018, 1:20 p.m.

In the 18th Century, Ireland was Europe's beef powerhouse, producing much of what was consumed. But the Irish field workers could rarely afford the beef themselves.

When the Irish immigrants came to America soon after, they could finally afford the beef they themselves and their ancestors had been raising. The cuts they could afford, however, were usually cheaper cuts that took a long time to cook to become tender. Just like the cut used for Corned Beef, the brisket.

Slow cooked in a heavy pot with root vegetables, potatoes, and cabbage, the tender delicious brisket dish became extremely well known for it's aroma and delicately tender meat. Now, an Irish-American staple, corned beef has adorned menus in upscale restaurants, delis, and sports bars for years and will for years to come.

This St. Patrick's day, Lento has corned beef made from Autumn Harvest Farm brisket served with Colcannon potatoes, and heirloom carrots for $19. Come on in!

Category: Food History

Tags:

local, fresh