The world-famous corned beef sandwiches of New York City originated from food preservation methods used by Old World immigrants on the impoverished Lower East Side during the 1800s.
The outcome of the conflict was an enormously successful all-American dish that embodied the aspirations of the immigrants who founded the seemingly endless country.
Today, foodies from all over the world who are looking for a true flavor of America consider New York City’s Jewish delis, such as Sarge’s Delicatessen and Diner, Ben’s Kosher Delicatessen, Katz’s Delicatessen, Second Avenue Deli, and others, to be pop culture landmarks and must-visit locations.
According to Jake Dell, the fifth-generation owner of Katz’s Deli, “the delis we know today originated here on the Lower East Side when Jewish immigrants arrived in the late 1800s.” Dell made this statement to News .
European Jews were crammed into a world-first global melting-pot ghetto alongside Polish and Irish Catholics, German protestants, and a plethora of other individuals from other cultures.
THIS IS HOW ABE LINCOLN, THE CONNOISSEUR OF CORNED BEEF, FLAVORED ST. PATRICK’S DAY CELEBRATIONS IN AMERICA.
In the days before refrigeration, impoverished Jewish refugees, like their Irish counterparts, would steal the cheapest leftovers from America’s beef industry—tough-cut brisket, above all—and pickle the meat in salt and other seasonings.
