J. Beethoven's Corned Beef often gets compared to that which is offered at the Carnegie Deli in New York and Schwartz's in Montreal. I am a native New Yorker. My product is strictly hands on, non injected, tender and flavourful. The briskets are cured in barrels and turned every few days for a two-week period before they are cooked.
J. Beethoven's Corned Beef
Availability: Year Round
Corned beef brisket, fully cooked, that is sold to various restaurants and hotels in the Vancouver area. It is an artisan, hands-on product that sits in a brine for two full weeks before being steamed in a baker's oven. I use only Alberta beef and a generous amount of whole pickling spice. I do not inject my product and cook it to the proper point of tenderness so that it is not rubbery, but falls apart as brisket should.
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