Corn Beef & Cabbage by Ree Drummond

For the canned production known as corned beef in the U.k., West Indies, Australia, New Zealand and Ireland, run into Bully beef.

Table salt-cured beef product

Corned beefiness

Cooked corned beef
Alternative names	Salt beef, bang-up beef (if canned)
Main ingredients	Beefiness, salt
Variations	Adding sugar and spices
Cookbook: Corned beef Media: Corned beef

Corned beefiness, or salt beefiness in the Commonwealth of Nations, is salt-cured brisket of beef.^[1] The term comes from the handling of the meat with large-grained rock salt, too called "corns" of salt. Sometimes, sugar and spices are added to corned beefiness recipes. Corned beefiness is featured as an ingredient in many cuisines.

Near recipes include nitrates, which convert the natural myoglobin in beef to nitrosomyoglobin, giving it a pink color. Nitrates and nitrites reduce the take chances of unsafe botulism during curing by inhibiting the growth of Clostridium botulinum bacteria spores,^[2] but have been linked to increased cancer risk in mice.^[3] Beef cured without nitrates or nitrites has a gray color, and is sometimes called "New England corned beefiness".^[4]

Corned beef was a popular meal throughout numerous wars, including World War I and World War II, during which fresh meat was rationed. Information technology also remains pop worldwide as an ingredient in a variety of regional dishes and as a common office in modern field rations of various armed forces effectually the world.

History [edit]

Although the exact origin of corned beef is unknown, it most probable came almost when people began preserving meat through common salt-curing. Evidence of its legacy is apparent in numerous cultures, including ancient Europe and the Middle East.^[5] The word corn derives from Old English and is used to describe any pocket-sized, difficult particles or grains.^[half-dozen] In the case of corned beefiness, the word may refer to the coarse, granular salts used to cure the beef.^[5] The word "corned" may also refer to the corns of potassium nitrate, also known equally saltpeter, which were formerly used to preserve the meat.^{[7] [8] [nine]}

19th century Atlantic trade [edit]

Libby, McNeill & Libby Corned Beefiness, 1910

Although the practice of curing beefiness was constitute locally in many cultures, the industrial production of corned beef started in the British Industrial Revolution. Irish corned beefiness was used and traded extensively from the 17th century to the mid-19th century for British civilian consumption and as provisions for the British naval fleets and Due north American armies due to its nonperishable nature.^[x] The product was also traded to the French, who used information technology in their colonies in the Caribbean as sustenance for both the colonists and enslaved labourers.^[11] The 17th century British industrial processes for corned beef did not distinguish between unlike cuts of beefiness beyond the tough and undesirable parts such as the beef necks and shanks.^{[xi] [12]} Rather, the grading was done by the weight of the cattle into "minor beef", "cargo beef" and "all-time mess beef", the former beingness the worst and the latter the best.^[11] Much of the undesirable portions and lower grades were traded to the French, while amend parts were saved for consumption in Britain or her colonies.^[xi]

Ireland produced a pregnant amount of the corned beef in the Atlantic trade from local cattle and table salt imported from the Iberian Peninsula and southwestern France.^[xi] Coastal cities, such as Dublin, Belfast and Cork, created vast beef curing and packing industries, with Cork producing half of Ireland's annual beef exports in 1668.^[12] Although the production and trade of corned beefiness every bit a article was a source of cracking wealth for the nations of Europe, in the colonies the product was looked upon with disdain due to its consumption by the poor and slaves.^[11]

Increasing corned beef product to satisfy the rising number of people moving to the cities from the countryside during the Industrial Revolution worsened the effects of the Irish gaelic Dearth of 1740-41 and the Great Irish gaelic Famine:

The Celtic grazing lands of ... Ireland had been used to pasture cows for centuries. The British colonized ... the Irish, transforming much of their countryside into an extended grazing land to raise cattle for a hungry consumer market at home ... The British taste for beefiness had a devastating impact on the impoverished and disenfranchised [the] people of ... Republic of ireland. Pushed off the best pasture state and forced to farm smaller plots of marginal land, the Irish turned to the potato, a crop that could be grown abundantly in less favourable soil. Somewhen, cows took over much of Ireland, leaving the native population near dependent on the potato for survival.

Despite being a major producer of beef, most of the people of Ireland during this period consumed little of the meat produced, in either fresh or salted form, due to its prohibitive cost. This was because most of the farms and their produce were endemic by wealthy Anglo-Irish landlords (many of whom were oft absent-minded) and most of the population were from families of poor tenant farmers, with most of the corned beef being marked for export.^{[ citation needed ]}

The lack of beef or corned beefiness in the Irish diet was especially true in the north of Ireland and areas away from the major centres for corned beefiness production. However, individuals living in these production centres such equally Cork did consume the production to a certain extent. The majority of Irish gaelic who resided in Ireland at the time mainly consumed dairy products and meats such as pork or salt pork,^[12] bacon and cabbage beingness a notable example of a traditional Irish meal.

20th century to nowadays [edit]

Corned beef became a less important commodity in the 19th century Atlantic earth, due in role to the abolition of slavery,^[11] Corned beefiness production and its canned course remained an of import nutrient source during the 2nd Globe War. Much of the canned corned beef came from Fray Bentos in Uruguay, with over 16 one thousand thousand cans exported in 1943.^[12] Today significant amounts of the global canned corned beef supply comes from South America. Approximately 80% of the global canned corned beef supply originates in Brazil.^[fourteen]

Cultural associations [edit]

In North America, corned beef dishes are associated with traditional British, Irish, and Jewish cuisines. ^[15]

Marker Kurlansky, in his book Salt, states that the Irish gaelic produced a salted beefiness effectually the Heart Ages that was the "precursor of what today is known as Irish gaelic corned beef" and in the 17th century, the English language named the Irish salted beef "corned beef".^[16]

Before the moving ridge of 19th century Irish clearing to the Us, many of the ethnic Irish gaelic did not consume corned beefiness dishes. The popularity of corned beef compared to dorsum salary amongst the immigrant Irish may take been due to corned beef being considered a luxury product in their native land, while it was cheap and readily available in America.^[12]

The Jewish population produced similar corned beef brisket, besides smoking it into pastrami. Irish immigrants often purchased corned beef from Jewish butchers. This substitution was an example of the shut interactions in everyday life of people from these two cultures in the United States' main 19th and 20th century immigrant port of entry, New York City.^{[12] [17]}

Canned corned beef has long been one of the standard meals included in war machine field ration packs globally, due to its simplicity and instant preparation. One example is the American Meal, Ready-to-Eat (MRE) pack. Astronaut John Young sneaked a contraband corned beef sandwich on board Gemini 3, hiding it in a pocket of his spacesuit.^[xviii]

Regions [edit]

North America [edit]

In the United states of america and Canada, corned beef is typically available in two forms: a cut of beef (usually brisket, but sometimes round or silverside) cured or pickled in a seasoned alkali, or cooked and canned.

Corned beef is oft purchased set to eat in Jewish delicatessens. It is the fundamental ingredient in the grilled Reuben sandwich, consisting of corned beef, Swiss cheese, sauerkraut, and Thousand Island or Russian dressing on rye bread. Smoking corned beef, typically with a more often than not similar spice mix, produces smoked meat (or "smoked beefiness") such as pastrami or Montreal-manner smoked meat.

Corned beefiness hashed with potatoes served with eggs is a common breakfast dish in the The states of America.

In both the U.s. and Canada, corned beef is sold in cans in minced form. It is also sold this way in Puerto Rico and Uruguay.

Newfoundland and Labrador [edit]

Corned beefiness is known specifically equally "table salt beef" in Newfoundland and Labrador, and is sold in buckets with alkali to preserve the beef. It is a staple product culturally in Newfoundland and Labrador, providing a source of meat during their long winters. It is still commonly eaten in Newfoundland and Labrador, virtually frequently associated with the local Jiggs dinner repast. In contempo years it has been used in unlike meals locally, such every bit a Jiggs dinner poutine dish.

Saint Patrick'southward 24-hour interval [edit]

In the United States, consumption of corned beefiness is often associated with Saint Patrick's Day.^[19] Corned beef is not an Irish national dish, and the connection with Saint Patrick's Day specifically originates equally office of Irish-American culture, and is often part of their celebrations in Northward America.^[xx]

Corned beef was used as a substitute for salary by Irish gaelic immigrants in the late 19th century.^[21] Corned beefiness and cabbage is the Irish gaelic-American variant of the Irish dish of salary and cabbage. A like dish is the New England boiled dinner, consisting of corned beef, cabbage, and root vegetables such every bit carrots, turnips, and potatoes, which is popular in New England and another similar dish, Jiggs dinner, is pop in parts of Atlantic Canada.

Europe [edit]

Republic of ireland [edit]

Corned beefiness dinner, with potatoes and cabbage, Ireland

The appearance of corned beef in Irish cuisine dates to the 12th century in the poem Aislinge Meic Con Glinne or The Vision of MacConglinne.^[22] Within the text, it is described as a delicacy a rex uses to purge himself of the "demon of gluttony". Cattle, valued as a bartering tool, were just eaten when no longer able to provide milk or to piece of work. The corned beef as described in this text was a rare and valued dish, given the value and position of cattle inside the culture, as well equally the expense of salt, and was unrelated to the corned beefiness eaten today.^[23]

United Kingdom [edit]

In the UK, "corned beef" refers to minced and canned salt beef. Unminced corned beef is referred to as common salt beef.^{[ citation needed ]}

Latin America [edit]

Caribbean [edit]

Multiple Caribbean nations have their own varied versions of canned corned beef every bit a dish, mutual in Puerto Rico, Jamaica, Barbados, and elsewhere.^[24] With cans existence less perishable, it's an effective nutrient to import to tropical islands that will continue, despite the rut and humidity. Corned beef is a inexpensive, quick, and familiar depression-endeavor comfort food that might be prepared for whatever meal of the day. Equally with other cuisines, cooks often improvise to add actress flavouring components (usually what they have around or left over) to their corned beef, including: onions, garlic, ketchup, black pepper, salt, oil (or other fat), corn, potatoes, tomatoes, cabbage, carrots, beans, hot and/or bong peppers, etc. It's very often served with a starch, such every bit rice, roti, bread, or potatoes. Due to its simplicity, many Caribbean area children grow up thinking fondly of this dish.

Eye Eastward [edit]

Israel [edit]

In State of israel, a canned corned beefiness called Loof was the traditional field ration of the Israel Defense force Forces until the product's discontinuation in 2011. The name Loof derives from "a colloquially corrupt short class of 'meatloaf.'"^[25] Loof was developed by the IDF in the late 1940s equally a kosher class of bully beef, while similar canned meats had earlier been an important component of relief packages sent to Europe and Palestine past Jewish organizations such as Hadassah.^[25]

East asia [edit]

Hong Kong [edit]

Corned beefiness has too become a common dish in Hong Kong cuisine, though it has been heavily adapted in style and grooming to fit local tastes. It is oft served with other "Western" fusion cuisine at cha chaan teng and other cheap restaurants catering to locals. Similar almost localized "Western" food in Eastern asia, trade, imperialism, and war played roles in bringing and popularizing corned beef in Hong Kong.

Southeast Asia [edit]

Philippines [edit]

Along with other canned meats, canned corned beef is a popular breakfast staple in the Philippines.^{[26] [27]} Corned beef is also known as carne norte (alternative spelling: karne norte) locally, literally translating to "northern meat" in Spanish, the term refers to Americans, whom Filipinos referred then equally norteamericanos, but like the rest of Spain'southward colonies, where there is a differentiation betwixt what is norteamericano (Canadian, American, Mexicano) as there are betwixt centroamericano (Nicaraguense, Costarricense et al.) and sudamericano (Colombiano, Equatoriano, Paraguayo, et al.). The colonial mindset distinction then of what was norteamericano was countries north of the Viceroy's Road | Camino de Virreyes, the route used to transport goods from the Manila Galleon landing in the port of Acapulco overland for Havana via the port of Veracruz (and non the Rio Grande river in Texas today), thus centroamericano meant the other Spanish possessions south of Mexico city.

Filipino sopas (macaroni soup) with corned beef

Corned beefiness, especially the Libby's brand first became pop during the American colonial menstruum of the Philippines (1901–1941), where merely the very rich could beget such tins; they were advertised serving the corned beefiness cold and straight-from-the-can on to a bed of rice, or every bit patties in between bread. During Earth State of war 2 (1942–1945), American soldiers brought for themselves, and airdropped from the skies the aforementioned corned beef; it was a life-or-death commodity since the Japanese Majestic Ground forces forcibly controlled all nutrient in an effort to subvert any resistance confronting them.

Carne norte guisado of the Philippines with potatoes, onions, garlic, carrots, and tomatoes; it is eaten with white rice or bread

After the state of war (1946 to nowadays), corned beef gained far more popularity. It remains a staple in balikbayan boxes and Filipino breakfast tables. The ordinary Filipino tin afford them, and many brands have sprung upward, including those manufactured by Century Pacific Food, CDO Foodsphere and San Miguel Nutrient and Potable, which are wholly owned by Filipinos and locally manufactured.^{[26] [27]}

Philippine corned beefiness is typically made from shredded beefiness or buffalo meat, and is almost exclusively sold in cans. It is boiled, shredded, canned, and sold in supermarkets and grocery stores for mass consumption. It is usually served every bit the breakfast combination called "corned beefiness silog", in which corned beef is cooked as carne norte guisado (fried, mixed with onions, garlic, and often, finely cubed potatoes, carrots, tomatoes, and/or cabbage), with a side of sinangag (garlic fried rice), and a fried egg.^{[28] [26] [29]} Some other common manner to eat corned beef is tortang carne norte (or corned beef omelet), in which corned beefiness is mixed with egg and fried.^{[30] [31]} Corned beef is also used as a cheap meat ingredient in dishes like sopas and sinigang.^{[32] [33] [34]}

Oceania [edit]

New Zealand [edit]

In New Zealand, both the canned and fresh varieties are referred to as corned beef; fresh corned beef is almost e'er made with silverside; "silverside" and "corned beef" are often used interchangeably. Canned corned beef is especially popular amidst New Zealand's Polynesian customs, as in Pacific island nations such as Samoa and Tonga; this is due to high-fat foods such as corned beefiness, known every bit pisupo in Samoan.

See likewise [edit]

• Potted meat – Form of traditional nutrient preservation
• Potted meat food product

References [edit]

1. ^ "Corned Beef". www.merriam-webster.com . Retrieved September 17, 2021.
2. ^ US Dept of Agriculture. "Clostridium botulinum" (PDF) . Retrieved December 13, 2016.
3. ^ "Ingested Nitrates and Nitrites, and Cyanobacterial Peptide Toxins". NCBI.NLM.NIH.gov. International Agency for Research on Cancer. Retrieved August six, 2018.
4. ^ Ewbank, Mary (March 14, 2018). "The Mystery of New England's Grey Corned Beef". Atlas Obscura . Retrieved July 22, 2019.
5. ^ ^{a b} McGee, Harold (2004). On Food and Cooking: The Scientific discipline and lore of the Kitchen. Simon and Schuster. ISBN978-0-684-80001-1.
6. ^ "Corn, northward.1". Oxford English language Dictionary. Oxford University Printing. 2010. "A pocket-sized hard particle, a grain, equally of sand or salt."
7. ^ Norris, James F. (1921). A Textbook of Inorganic Chemistry for Colleges. New York: McGraw-Hill. p. 528. OCLC 2743191. Potassium nitrate is used in the manufacture of gunpowder ... It is as well used in curing meats; it prevents putrefaction and produces the deep reddish color familiar in the case of salted hams and corned beef.
8. ^ Theiss, Lewis Edwin (January 1911). "Every Mean solar day Foods That Injure Health". Pearson's Magazine. New York: Pearson Pub. Co. 25: 249. you have probably noticed how nice and red corned beefiness is. That's because it has in information technology saltpeter, the same stuff that is used in making gunpowder.
9. ^ Hessler, John C.; Smith, Albert 50. (1902). Essentials of Chemistry. Boston: Benj. H. Sanborn & Co. p. 158. The chief employ of potassium nitrate equally a preservative is in the training of 'corned' beef.
10. ^ Melt, Alexander (2004). "Sailing on The Ship: Re-enactment and the Quest for Popular History". History Workshop Journal. 57 (57): 247–255. doi:x.1093/hwj/57.1.247. hdl:1885/54218. JSTOR 25472737. S2CID 194110027.
11. ^ ^{a b c d e f g} Mandelblatt, Bertie (2007). "A Transatlantic Commodity: Irish Table salt Beef in the French Atlantic World". History Workshop Journal. 63 (1): 18–47. doi:10.1093/hwj/dbm028. JSTOR 25472901. S2CID 140660191.
12. ^ ^{a b c d e f} Mac Con Iomaire, Máirtín; Óg Gallagher, Pádraic (2011). "Irish Corned Beef: A Culinary History". Journal of Culinary Scientific discipline and Technology. 9 (ane): 27–43. doi:x.1080/15428052.2011.558464. S2CID 216138899.
13. ^ Rifkin, Jeremy (March 1, 1993). Beyond Beef: The Rise and Autumn of the Cattle Culture. Plume. pp. 56, 57. ISBN978-0-452-26952-one.
14. ^ Palmeiras, Rafael (September nine, 2011). "Carne enlatada brasileira representa 80% do consumo mundial". Brasil Econômico. Archived from the original on May 18, 2015. Retrieved May xi, 2015.
15. ^ "The History Backside All Your Favorite St. Patrick's Mean solar day Foods". Feb 27, 2019.
16. ^ Kurlansky, Marker (2002). Salt: A Globe History . New York: Penguin. pp. 124–127. ISBN978-0-xiv-200161-5.
17. ^ Brown, Alton (2007). "Pickled Pinkish". Skillful Eats. Nutrient network. 10 (18).
18. ^ Fessenden, Marissa (March 25, 2015). "That Time an Astronaut Smuggled a Corned Beef Sandwich To Infinite". Smithsonian.com.
19. ^ "Is corned beef and cabbage an Irish dish? No! Notice out why..." European Cuisines. Retrieved Baronial 29, 2010.
20. ^ Lam, Francis (March 17, 2010). "St. Patrick'southward Twenty-four hours controversy: Is corned beef and cabbage Irish?". Salon.com . Retrieved August 29, 2010.
21. ^ "St. Patrick'south Day Traditions". history.com.
22. ^ "Aislinge Meic Con Glinne". The Academy Higher Cork Ireland.
23. ^ "Republic of ireland: Why Nosotros Take No Corned Beef & Cabbage Recipes". European Cuisines.
24. ^ "Puerto Rican Canned Corned Beef Stew".
25. ^ ^{a b} Soclof, Adam (November 23, 2011). "As IDF bids adieu to Loof, a history of 'kosher Spam'". JWeekly.com.
26. ^ ^{a b c} Makalintal, Bettina (January 4, 2019). "Palm Corned Beefiness is My Favorite Part of Filipino Breakfast". vice.com.
27. ^ ^{a b} "Why corned beef isn't merely for breakfast". cnnphilippines.com. January 26, 2018.
28. ^ Manalo, Lalaine. "Ginisang Corned Beef". Kawaling Pinoy . Retrieved January 4, 2022.
29. ^ "Corned Beef with Spud". Casa Baluarte Filipino Recipes . Retrieved January 4, 2022.
30. ^ "Tortang Carne Norte Tortang Carne Norte". Overseas Pinoy Cooking . Retrieved January 4, 2022.
31. ^ "Corned Beef Omelet". Panlasang Pinoy . Retrieved January 4, 2022.
32. ^ "Sinigang na Corned Beef Recipe". What To Swallow Philippines . Retrieved January 4, 2022.
33. ^ "Sinigang na Corned Beef". Ang Sarap . Retrieved January four, 2022.
34. ^ Angeles, Mira. "Sopas with Corned Beef Recipe". Yummy.ph . Retrieved January 4, 2022.

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Source: https://en.wikipedia.org/wiki/Corned_beef

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