It ain't teasing, it's true.
I didn't say it wasnt true ... Teasing, by definition, spotlights truth in a playful way.
Regardless, I'm with you 100%. My wife is Irish (or rather, Irish American on both sides) ... she tolerates corned beef, but doesn't really yearn for it like I do. Over here, Corned Beef is usually only considered "Irish" on St. Patrick's Day (and always in conjunction with Potatoes & Cabbage and pints of Guinness) - the rest of the year Corned Beef & Hot Pastrami (usually in conjunction with Rye Bread & Mustard) is universally considered Jewish Delicatessen. Brisket, if not preceeded by the word "BBQ", refers by default to slow braising in beef broth with lots of browned onions ... and in Texas it refers exclusively to BBQ.
For the benefit of onlookers, although they're chiefly associated with specific cuts, Corned Beef & Pastrami (CB&P) are more accurately considered process names, both intended for preserving and tenderizing the toughest cuts of Beef with lots of connective tissue. Corned Beef, usually considered to refer to Brisket by default) is cured in a spiced salt brine (mostly mustard & coriander seed) for a minimum of a week (but usually several months) before being braised until fork tender. Pastrami, usually considered to refer to Plate first and Brisket second, starts with the same brine, but is braised less long, then they give it a heavy spice rub (heavy on black pepper), smoke it, and then finish it by steaming it til tender (because if you boil it you lose the spice rub). I've got not one but three places within a 30 min drive of my house that specialize in CB&P, and if I take a 40+ min train ride to NYC, the number of CB&P meccas rises beyond easy counting (Katz's Deli being a famous example).
Bottom line: salt beef is big over here too - we just use different names for it.