In America, the Irish were once again faced with the challenges of prejudice. To make life easier, they settled together in mainly urban areas, with the largest numbers in New York City. Meanwhile, they were making more money than they had in Ireland under British rule. Which brings us back to corned beef. With more money for food, the Irish could afford meat for the first time. But instead of their beloved bacon, the Irish began eating beef. And the beef they could afford just happened to be corned beef, the thing their great-grandparents were famous for.
Yet the corned beef the Irish immigrants ate was much different from that produced in Ireland 200 years prior. The Irish immigrants almost solely bought their meat from kosher butchers. And what we think of today as Irish corned beef is actually Jewish corned beef thrown into a pot with cabbage and potatoes. The Jewish population in New York City at the time was made up of relatively new immigrants from Eastern and Central Europe. The corned beef they made was from brisket, a kosher cut of meat from the front of the cow. Since brisket is a tougher cut, the salting and cooking processes transformed the meat into the extremely tender, flavorful corned beef we know of today.
The Irish may have been drawn to settling near Jewish neighborhoods and shopping at Jewish butchers because their cultures had many parallels.
That being said this product is fabulous.