A RECIPE PASSED DOWN 3 GENERATIONS
Make Every Day St. Patrick’s Day!
Boston Brisket was founded by Jack Epstein in 1982 with a recipe to cure corned beef handed down three generations. Boston Brisket quickly became known as the finest corned beef in the Boston area. Traditional Gray and the more popular Red corned beef became the St Patricks Day choice of much of New England. To this day Boston Brisket's commitment to quality and detail has put corned beef on many menus year round with a variety of products expertly trimmed , cured , seasoned and cooked.
Dedicated to Quality
Only the finest Western Steer Beef is used to ensure the best quality. The product line has expanded to include Hand Rubbed Pastrami, Applewood Smoked Ham, Turkey Breast and the only Thick Sliced Applewood Bacon made in Boston. We start with quality Pork and Poultry products expertly seasoned and smoked in a brand new state of the art smoker to produce true artisan quality premium meats.
CORNED BEEF 101
WHAT IS CORNED BEEF?
CORNED BEEF: is a salt-cured beef product. The term comes from the treatment of the meat with large-grained rock salt, also called "kerns" of salt. It originated as a way to preserve meat.
Our secret is in our old-fashioned process of mild-curing the briskets and coating them in our unique signature seasoning. Our trimmed products are done in-house by our butchers to ensure the highest quality cut gets to your table or store!
CURE: The process of allowing the meat to soak/absorb the brine.
BRINE: Water, nitrite/salt, and seasoning based solution used to preserve and flavor the meat
