Corned Beef and cabbage isn't the national dish of Ireland as many believe. So where did the idea of Corned Beef and Cabbage for St. Patrick's Day originate?

The first generation of Irish immigrants who landed in New York City, were in search of the comforting tastes of Ireland. Back in their homeland, St. Patrick's Day was usually celebrated with boiled bacon, but the immigrants couldn't afford bacon. The least expensive cut of meat was beef brisket. Instead of boiling the brisket, the immigrants adopted cooking methods from the Eastern Europeans and brined the meat. Brining was a method of salt-curing the meat with corn-sized salt crystals, hence the name, corned beef. The corned beef was cooked with cabbage, which was one of the cheapest vegetables available to the immigrants. That's how Corned Beef and Cabbage originated in the US. 

Wurstmeister Mike has produced his own corned beef at the Wurst Haus. It's moist, flavorful and is ready to slice and eat. We sell it by the lb. for $7.99/lb.

Stop by and pick up a couple of pounds for your St. Patrick's Day celebration!

Try our classic Reuben Sandwich Recipe!