Corn Beef How Is It Prepared and From What Part of the Animal

Common salt-cured beef product

Corned beefiness
Cooked corned beef
Alternative names	Salt beefiness, bully beef (if canned)
Main ingredients	Beef, salt
Variations	Calculation sugar and spices
Cookbook: Corned beef Media: Corned beef

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

Nigh recipes include nitrates, which catechumen the natural myoglobin in beef to nitrosomyoglobin, giving it a pinkish color. Nitrates and nitrites reduce the take a chance of unsafe botulism during curing by inhibiting the growth of Clostridium botulinum bacteria spores,^[2] merely have been linked to increased cancer risk in mice.^[three] Beefiness cured without nitrates or nitrites has a gray color, and is sometimes called "New England corned beef".^[iv]

Corned beef was a popular meal throughout numerous wars, including World War I and World War II, during which fresh meat was rationed. It too remains popular worldwide as an ingredient in a variety of regional dishes and as a common role in modern field rations of diverse armed forces around the earth.

History [edit]

Although the verbal origin of corned beef is unknown, it near likely came about when people began preserving meat through salt-curing. Bear witness of its legacy is credible in numerous cultures, including ancient Europe and the Heart Due east.^[5] The give-and-take corn derives from Old English and is used to describe whatever small-scale, hard particles or grains.^[vi] In the example of corned beef, the word may refer to the fibroid, granular salts used to cure the beef.^[5] The give-and-take "corned" may also refer to the corns of potassium nitrate, also known every bit saltpeter, which were formerly used to preserve the meat.^[7] ^[eight] ^[ix]

19th century Atlantic trade [edit]

Libby, McNeill & Libby Corned Beef, 1910

Although the exercise of curing beefiness was institute locally in many cultures, the industrial production of corned beef started in the British Industrial Revolution. Irish gaelic corned beef 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 North American armies due to its nonperishable nature.^[x] The product was besides traded to the French, who used it in their colonies in the Caribbean as sustenance for both the colonists and enslaved labourers.^[11] The 17th century British industrial processes for corned beefiness did not distinguish between different cuts of beef beyond the tough and undesirable parts such equally the beef necks and shanks.^[xi] ^[12] Rather, the grading was done by the weight of the cattle into "small beef", "cargo beefiness" and "best mess beef", the former being the worst and the latter the best.^[xi] Much of the undesirable portions and lower grades were traded to the French, while better parts were saved for consumption in U.k. or her colonies.^[11]

Ireland produced a significant amount of the corned beefiness in the Atlantic merchandise from local cattle and salt imported from the Iberian Peninsula and southwestern France.^[eleven] Coastal cities, such as Dublin, Belfast and Cork, created vast beef curing and packing industries, with Cork producing half of Ireland's annual beefiness exports in 1668.^[12] Although the production and trade of corned beef equally a commodity 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.^[xi]

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

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

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

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

20th century to present [edit]

Corned beef became a less important commodity in the 19th century Atlantic earth, due in part to the abolition of slavery,^[11] Corned beef production and its canned form remained an important food source during the Second World War. Much of the canned corned beef came from Fray Bentos in Uruguay, with over 16 meg cans exported in 1943.^[12] Today significant amounts of the global canned corned beef supply comes from S America. Approximately lxxx% of the global canned corned beefiness supply originates in Brazil.^[14]

Cultural associations [edit]

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

Mark Kurlansky, in his volume Table salt, states that the Irish produced a salted beef around the Centre Ages that was the "forerunner of what today is known as Irish gaelic corned beef" and in the 17th century, the English language named the Irish salted beefiness "corned beefiness".^[sixteen]

Before the wave of 19th century Irish immigration to the United States, many of the ethnic Irish did non consume corned beef dishes. The popularity of corned beef compared to back bacon among the immigrant Irish may have been due to corned beef beingness considered a luxury production in their native land, while it was cheap and readily available in America.^[12]

The Jewish population produced similar corned beef brisket, also smoking information technology into pastrami. Irish gaelic immigrants often purchased corned beefiness from Jewish butchers. This commutation was an case of the close interactions in everyday life of people from these 2 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 military machine field ration packs globally, due to its simplicity and instant grooming. One example is the American Repast, Fix-to-Eat (MRE) pack. Astronaut John Young sneaked a contraband corned beef sandwich on board Gemini three, hiding information technology in a pocket of his spacesuit.^[18]

Regions [edit]

North America [edit]

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

Corned beef is oftentimes purchased ready to consume in Jewish delicatessens. It is the primal 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 like spice mix, produces smoked meat (or "smoked beef") such as pastrami or Montreal-style smoked meat.

Corned beef hashed with potatoes served with eggs is a mutual breakfast dish in the U.s. of America.

In both the United States and Canada, corned beef is sold in cans in minced form. Information technology is too sold this way in Puerto Rico and Uruguay.

Newfoundland and Labrador [edit]

Corned beef is known specifically as "salt beef" in Newfoundland and Labrador, and is sold in buckets with brine to preserve the beef. It is a staple product culturally in Newfoundland and Labrador, providing a source of meat during their long winters. Information technology is still commonly eaten in Newfoundland and Labrador, most oftentimes associated with the local Jiggs dinner meal. In recent years information technology has been used in different meals locally, such as a Jiggs dinner poutine dish.

Saint Patrick'southward Day [edit]

In the The states, consumption of corned beefiness is often associated with Saint Patrick's Day.^[19] Corned beef is not an Irish gaelic national dish, and the connection with Saint Patrick'due south Day specifically originates every bit part of Irish-American civilisation, and is often part of their celebrations in N America.^[20]

Corned beefiness was used as a substitute for bacon by Irish immigrants in the tardily 19th century.^[21] Corned beef and cabbage is the Irish-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 as carrots, turnips, and potatoes, which is popular in New England and some other like dish, Jiggs dinner, is popular in parts of Atlantic Canada.

Europe [edit]

Ireland [edit]

Corned beef dinner, with potatoes and cabbage, Ireland

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

Britain [edit]

In the United kingdom of great britain and northern ireland, "corned beefiness" refers to minced and canned salt beef. Unminced corned beefiness is referred to as salt beef.^{[ commendation needed ]}

Latin America [edit]

Caribbean [edit]

Multiple Caribbean area nations have their own varied versions of canned corned beef as a dish, mutual in Puerto Rico, Jamaica, Barbados, and elsewhere.^[24] With cans being less perishable, information technology'due south an effective food to import to tropical islands that will proceed, despite the oestrus and humidity. Corned beef is a cheap, quick, and familiar low-endeavor condolement food that might be prepared for any meal of the day. As with other cuisines, cooks often improvise to add extra flavouring components (usually what they have around or left over) to their corned beef, including: onions, garlic, ketchup, black pepper, table salt, oil (or other fatty), corn, potatoes, tomatoes, cabbage, carrots, beans, hot and/or bell peppers, etc. It's very oft 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.

Heart East [edit]

State of israel [edit]

In Israel, a canned corned beef called Loof was the traditional field ration of the Israel Defense Forces until the product'southward discontinuation in 2011. The name Loof derives from "a colloquially corrupt short form of 'meatloaf.'"^[25] Loof was developed by the IDF in the belatedly 1940s equally a kosher grade of not bad beef, while similar canned meats had before been an of import component of relief packages sent to Europe and Palestine past Jewish organizations such as Hadassah.^[25]

Due east Asia [edit]

Hong Kong [edit]

Corned beef has also become a common dish in Hong Kong cuisine, though information technology has been heavily adapted in fashion and preparation to fit local tastes. It is often served with other "Western" fusion cuisine at cha chaan teng and other cheap restaurants catering to locals. Like well-nigh localized "Western" food in East Asia, trade, imperialism, and war played roles in bringing and popularizing corned beefiness in Hong Kong.

Southeast Asia [edit]

Philippines [edit]

Along with other canned meats, canned corned beefiness is a popular breakfast staple in the Philippines.^[26] ^[27] Corned beef is also known every bit carne norte (alternative spelling: karne norte) locally, literally translating to "northern meat" in Spanish, the term refers to Americans, whom Filipinos referred then every bit norteamericanos, just similar the rest of Espana's colonies, where there is a differentiation between what is norteamericano (Canadian, American, Mexicano) equally there are between centroamericano (Nicaraguense, Costarricense et al.) and sudamericano (Colombiano, Equatoriano, Paraguayo, et al.). The colonial mindset stardom and then of what was norteamericano was countries n of the Viceroy's Road | Camino de Virreyes, the road used to transport goods from the Manila Galleon landing in the port of Acapulco overland for Havana via the port of Veracruz (and not the Rio Grande river in Texas today), thus centroamericano meant the other Castilian possessions south of Mexico city.

Filipino sopas (macaroni soup) with corned beef

Corned beef, especially the Libby's brand showtime became popular during the American colonial period of the Philippines (1901–1941), where only the very rich could afford such tins; they were advertised serving the corned beef cold and straight-from-the-tin can on to a bed of rice, or every bit patties in betwixt staff of life. During Earth War II (1942–1945), American soldiers brought for themselves, and airdropped from the skies the same corned beef; information technology was a life-or-death commodity since the Japanese Purple Army forcibly controlled all food 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 breadstuff

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

Philippine corned beef is typically fabricated from shredded beef 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 as the breakfast combination called "corned beef silog", in which corned beef is cooked every bit carne norte guisado (fried, mixed with onions, garlic, and ofttimes, finely cubed potatoes, carrots, tomatoes, and/or cabbage), with a side of sinangag (garlic fried rice), and a fried egg.^[28] ^[26] ^[29] Another common fashion to eat corned beef is tortang carne norte (or corned beef omelet), in which corned beef is mixed with egg and fried.^[30] ^[31] Corned beef is besides used every bit 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 well-nigh always made with silverside; "silverside" and "corned beef" are frequently used interchangeably. Canned corned beef is peculiarly popular among New Zealand's Polynesian community, as in Pacific island nations such as Samoa and Tonga; this is due to high-fat foods such as corned beef, known as pisupo in Samoan.

Run into besides [edit]

Potted meat – Grade of traditional food preservation
Potted meat food product

References [edit]

^ "Corned Beefiness". www.merriam-webster.com . Retrieved September 17, 2021.
^ Usa Dept of Agriculture. "Clostridium botulinum" (PDF) . Retrieved December 13, 2016.
^ "Ingested Nitrates and Nitrites, and Cyanobacterial Peptide Toxins". NCBI.NLM.NIH.gov. International Agency for Research on Cancer. Retrieved August 6, 2018.
^ Ewbank, Mary (March 14, 2018). "The Mystery of New England's Gray Corned Beef". Atlas Obscura . Retrieved July 22, 2019.
^ ^a ^b McGee, Harold (2004). On Food and Cooking: The Science and lore of the Kitchen. Simon and Schuster. ISBN978-0-684-80001-1.
^ "Corn, north.1". Oxford English Dictionary. Oxford Academy Press. 2010. "A small difficult particle, a grain, every bit of sand or common salt."
^ 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 besides used in curing meats; it prevents putrefaction and produces the deep ruby-red color familiar in the case of salted hams and corned beef.
^ Theiss, Lewis Edwin (January 1911). "Every Twenty-four hours Foods That Hurt Health". Pearson's Magazine. New York: Pearson Pub. Co. 25: 249. y'all accept probably noticed how nice and ruby-red corned beef is. That's because information technology has in it saltpeter, the same stuff that is used in making gunpowder.
^ Hessler, John C.; Smith, Albert L. (1902). Essentials of Chemistry. Boston: Benj. H. Sanborn & Co. p. 158. The chief use of potassium nitrate as a preservative is in the training of 'corned' beefiness.
^ Cook, Alexander (2004). "Sailing on The Ship: Re-enactment and the Quest for Popular History". History Workshop Journal. 57 (57): 247–255. doi:10.1093/hwj/57.one.247. hdl:1885/54218. JSTOR 25472737. S2CID 194110027.
^ ^a ^b ^c ^d ^e ^f ^m Mandelblatt, Bertie (2007). "A Transatlantic Article: Irish Table salt Beef in the French Atlantic World". History Workshop Periodical. 63 (1): 18–47. doi:x.1093/hwj/dbm028. JSTOR 25472901. S2CID 140660191.
^ ^a ^b ^c ^d ^{due east} ^f Mac Con Iomaire, Máirtín; Óg Gallagher, Pádraic (2011). "Irish Corned Beef: A Culinary History". Periodical of Culinary Science and Technology. 9 (one): 27–43. doi:10.1080/15428052.2011.558464. S2CID 216138899.
^ Rifkin, Jeremy (March ane, 1993). Across Beef: The Ascension and Fall of the Cattle Culture. Plumage. pp. 56, 57. ISBN978-0-452-26952-i.
^ Palmeiras, Rafael (September 9, 2011). "Carne enlatada brasileira representa 80% do consumo mundial". Brasil Econômico. Archived from the original on May xviii, 2015. Retrieved May 11, 2015.
^ "The History Behind All Your Favorite St. Patrick'south Day Foods". February 27, 2019.
^ Kurlansky, Marker (2002). Common salt: A World History . New York: Penguin. pp. 124–127. ISBN978-0-14-200161-5.
^ Brown, Alton (2007). "Pickled Pink". Skilful Eats. Food network. 10 (18).
^ Fessenden, Marissa (March 25, 2015). "That Fourth dimension an Astronaut Smuggled a Corned Beef Sandwich To Space". Smithsonian.com.
^ "Is corned beef and cabbage an Irish gaelic dish? No! Find out why..." European Cuisines. Retrieved August 29, 2010.
^ Lam, Francis (March 17, 2010). "St. Patrick's Day controversy: Is corned beef and cabbage Irish?". Salon.com . Retrieved Baronial 29, 2010.
^ "St. Patrick's Day Traditions". history.com.
^ "Aislinge Meic Con Glinne". The University College Cork Republic of ireland.
^ "Republic of ireland: Why We Take No Corned Beef & Cabbage Recipes". European Cuisines.
^ "Puerto Rican Canned Corned Beefiness Stew".
^ ^a ^b Soclof, Adam (November 23, 2011). "Equally IDF bids adieu to Loof, a history of 'kosher Spam'". JWeekly.com.
^ ^a ^b ^c Makalintal, Bettina (January iv, 2019). "Palm Corned Beefiness is My Favorite Part of Filipino Breakfast". vice.com.
^ ^a ^b "Why corned beef isn't merely for breakfast". cnnphilippines.com. January 26, 2018.
^ Manalo, Lalaine. "Ginisang Corned Beef". Kawaling Pinoy . Retrieved January 4, 2022.
^ "Corned Beef with Irish potato". Casa Baluarte Filipino Recipes . Retrieved January 4, 2022.
^ "Tortang Carne Norte Tortang Carne Norte". Overseas Pinoy Cooking . Retrieved Jan four, 2022.
^ "Corned Beefiness Omelet". Panlasang Pinoy . Retrieved Jan 4, 2022.
^ "Sinigang na Corned Beef Recipe". What To Consume Philippines . Retrieved January four, 2022.
^ "Sinigang na Corned Beefiness". Ang Sarap . Retrieved January 4, 2022.
^ Angeles, Mira. "Sopas with Corned Beefiness Recipe". Yummy.ph . Retrieved January 4, 2022.

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