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Where can I find gray corned beef in Westchester?

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jimpf Mar 6, 2008 05:30 AM

Can anyone help?

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  1. deborah24 RE: jimpf Mar 6, 2008 06:26 AM

    Not sure, but you might want to poke around Yonkers or Woodlawn.

    1 Reply
    1. re: deborah24
      Nancy C RE: deborah24 Mar 6, 2008 05:24 PM

      Maybe that section of Riverdale (Bronx) that still has a sizeable Irish population? Don't rember the street name, but it's a big north/south avenuve...

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      laylag RE: jimpf Mar 7, 2008 07:09 AM

      I can't help you but hope someone can explain gray corned beef to me. From Googling I've learned there are two types - red and gray - which I never knew and gray is predominantly an Irish style. However, I haven't found information on differences in taste, texture, etc.

      Can someone educate a NY Jew on the gray corned beef? Thanks.

      8 Replies
      1. re: laylag
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        Felixnot RE: laylag Mar 7, 2008 07:15 AM

        So glad you asked that. I had no idea what they were talking about. I'm curious as well.

        1. re: Felixnot
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          corky RE: Felixnot Mar 7, 2008 08:18 AM

          no idea here...it doesn't sound very appetizing

          1. re: corky
            v
            valerie RE: corky Mar 7, 2008 08:51 AM

            Another clueless one here.

            1. re: corky
              s
              Scott_R RE: corky Mar 7, 2008 09:18 AM

              Isn't grey versus red just a question of the addition of saltpeter?

            2. re: Felixnot
              Joypebble RE: Felixnot Mar 8, 2008 01:00 PM

              I had some in my fridge last year....but it started out red.

              JP

            3. re: laylag
              coll RE: laylag Mar 8, 2008 12:40 AM

              The red corned beef has preservatives and possibly red dye added (this is off the top of my head, so don't quote me!) The grey is just pickled with no additives. I believe the grey is popular in the Boston area. Ireland is not into corned beef, although they now serve it to the tourists who expect it to be on the menu.

              1. re: coll
                s
                Scott_R RE: coll Mar 8, 2008 05:16 AM

                That's what I meant by the saltpeter, which both preserves and makes (keeps) it red.

                I'd heard that it was bacon that was the tradition for St. Patrick's Day, but the Irish immigrants in the Lower East Side had trouble finding it, and what they could get was expensive, so they substituted what their Jewish neighbors ate: corned beef.

                1. re: Scott_R
                  deborah24 RE: Scott_R Mar 8, 2008 12:38 PM

                  Your history is correct! It was cheap and they were poor. They don't eat corned beef in Ireland. It is strictly an Amercian thing. They have bacon and cabbage..

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