What Are the Three Forms of Corned Beef

For the canned product known as corned beef in the Great britain, West Indies, Commonwealth of australia, New Zealand and Ireland, see Bully beef.

Salt-cured beef product

Corned beef

Cooked corned beef
Culling names	Salt beef, bully beef (if canned)
Main ingredients	Beef, common salt
Variations	Adding carbohydrate and spices
Cookbook: Corned beefiness Media: Corned beefiness

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

Most recipes include nitrates, which convert the natural myoglobin in beef to nitrosomyoglobin, giving it a pink color. Nitrates and nitrites reduce the chance of dangerous botulism during curing by inhibiting the growth of Clostridium botulinum bacteria spores,^[2] but take 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 beef".^[four]

Corned beef was a popular repast 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 every bit a common part in modern field rations of various armed services around the earth.

History [edit]

Although the exact origin of corned beefiness is unknown, it nigh likely came about when people began preserving meat through salt-curing. Testify 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 depict whatever modest, hard particles or grains.^[6] In the case of corned beef, the word may refer to the coarse, granular salts used to cure the beefiness.^[5] The discussion "corned" may also refer to the corns of potassium nitrate, also known as saltpeter, which were formerly used to preserve the meat.^{[vii] [8] [9]}

19th century Atlantic trade [edit]

Libby, McNeill & Libby Corned Beef, 1910

Although the practice of curing beef was found locally in many cultures, the industrial production of corned beef started in the British Industrial Revolution. Irish corned beef was used and traded extensively from the 17th century to the mid-19th century for British civilian consumption and equally provisions for the British naval fleets and North American armies due to its nonperishable nature.^[10] The product was as well traded to the French, who used information technology in their colonies in the Caribbean every bit sustenance for both the colonists and enslaved labourers.^[11] The 17th century British industrial processes for corned beef did not distinguish between different cuts of beef beyond the tough and undesirable parts such equally the beefiness necks and shanks.^{[11] [12]} Rather, the grading was done by the weight of the cattle into "modest beef", "cargo beefiness" and "best mess beef", the onetime existence the worst and the latter the all-time.^[11] Much of the undesirable portions and lower grades were traded to the French, while amend parts were saved for consumption in Great britain or her colonies.^[11]

Ireland produced a significant amount of the corned beef in the Atlantic merchandise from local cattle and salt imported from the Iberian Peninsula and southwestern French republic.^[11] Coastal cities, such as Dublin, Belfast and Cork, created vast beef curing and packing industries, with Cork producing half of Republic of ireland'south annual beef exports in 1668.^[12] Although the production and trade of corned beef as a commodity was a source of neat 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 production to satisfy the rising number of people moving to the cities from the countryside during the Industrial Revolution worsened the furnishings of the Irish Famine of 1740-41 and the Smashing Irish Famine:

The Celtic grazing lands 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 raise cattle for a hungry consumer marketplace at home ... The British taste for beef had a devastating bear on on the impoverished and disenfranchised [the] people of ... Ireland. Pushed off the all-time pasture land and forced to farm smaller plots of marginal land, the Irish gaelic turned to the potato, a crop that could exist grown abundantly in less favourable soil. Eventually, cows took over much of Republic of ireland, leaving the native population virtually dependent on the potato for survival.

Despite being a major producer of beef, virtually of the people of Ireland during this catamenia consumed little of the meat produced, in either fresh or salted form, due to its prohibitive price. This was because most of the farms and their produce were owned by wealthy Anglo-Irish landlords (many of whom were often absent) 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 gaelic diet was especially true in the north of Republic of ireland and areas away from the major centres for corned beef production. Still, individuals living in these product centres such every bit Cork did swallow the product to a certain extent. The bulk of Irish gaelic who resided in Republic of ireland at the fourth dimension mainly consumed dairy products and meats such as pork or table salt pork,^[12] bacon and cabbage being a notable example of a traditional Irish gaelic meal.

20th century to present [edit]

Corned beef became a less important article in the 19th century Atlantic world, due in part to the abolition of slavery,^[11] Corned beef product and its canned course remained an of import food source during the Second Globe War. Much of the canned corned beefiness came from Fray Bentos in Uruguay, with over 16 million cans exported in 1943.^[12] Today meaning amounts of the global canned corned beefiness supply comes from South America. Approximately 80% of the global canned corned beef supply originates in Brazil.^[14]

Cultural associations [edit]

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

Mark Kurlansky, in his book Table salt, states that the Irish produced a salted beef around the Eye Ages that was the "forerunner of what today is known as Irish corned beefiness" and in the 17th century, the English named the Irish salted beef "corned beef".^[16]

Earlier the wave of 19th century Irish gaelic immigration to the United States, many of the ethnic Irish did non consume corned beef dishes. The popularity of corned beef compared to back salary amongst the immigrant Irish may have been due to corned beef existence considered a luxury production in their native country, while it was inexpensive and readily bachelor in America.^[12]

The Jewish population produced similar corned beefiness brisket, also smoking information technology into pastrami. Irish gaelic immigrants often purchased corned beef from Jewish butchers. This exchange was an example of the close interactions in everyday life of people from these ii cultures in the United states' main 19th and 20th century immigrant port of entry, New York City.^{[12] [17]}

Canned corned beefiness 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, Set-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.^[18]

Regions [edit]

North America [edit]

In the U.s. and Canada, corned beefiness is typically bachelor in 2 forms: a cut of beef (usually brisket, but sometimes round or silverside) cured or pickled in a seasoned brine, or cooked and canned.

Corned beef is frequently purchased ready to eat in Jewish delicatessens. It is the key ingredient in the grilled Reuben sandwich, consisting of corned beef, Swiss cheese, sauerkraut, and Grand Island or Russian dressing on rye bread. Smoking corned beefiness, typically with a generally similar spice mix, produces smoked meat (or "smoked beefiness") such as pastrami or Montreal-fashion smoked meat.

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

In both the United States and Canada, corned beefiness is sold in cans in minced form. Information technology is also sold this fashion in Puerto Rico and Uruguay.

Newfoundland and Labrador [edit]

Corned beef is known specifically equally "common salt beef" in Newfoundland and Labrador, and is sold in buckets with brine to preserve the beef. Information technology is a staple production culturally in Newfoundland and Labrador, providing a source of meat during their long winters. Information technology is withal normally eaten in Newfoundland and Labrador, nigh ofttimes associated with the local Jiggs dinner meal. In recent years it has been used in different meals locally, such as a Jiggs dinner poutine dish.

Saint Patrick'southward Mean solar day [edit]

In the United States, consumption of corned beefiness is often associated with Saint Patrick'due south Day.^[19] Corned beef is not an Irish gaelic national dish, and the connectedness with Saint Patrick'due south Twenty-four hour period specifically originates as part of Irish-American culture, and is frequently function of their celebrations in North America.^[20]

Corned beefiness was used as a substitute for bacon past Irish immigrants in the late 19th century.^[21] Corned beef and cabbage is the Irish gaelic-American variant of the Irish dish of bacon 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 popular in parts of Atlantic Canada.

Europe [edit]

Ireland [edit]

Corned beefiness dinner, with potatoes and cabbage, Ireland

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

United kingdom [edit]

In the Britain, "corned beef" refers to minced and canned common salt beefiness. Unminced corned beef is referred to every bit table salt beefiness.^{[ commendation needed ]}

Latin America [edit]

Caribbean [edit]

Multiple Caribbean 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, it'due south an effective food to import to tropical islands that volition keep, despite the heat and humidity. Corned beefiness is a cheap, quick, and familiar low-effort condolement food that might be prepared for whatever meal of the day. As with other cuisines, cooks often improvise to add together extra flavouring components (usually what they have effectually or left over) to their corned beef, including: onions, garlic, ketchup, black pepper, salt, oil (or other fatty), corn, potatoes, tomatoes, cabbage, carrots, beans, hot and/or bell peppers, etc. It's very ofttimes served with a starch, such as rice, roti, breadstuff, or potatoes. Due to its simplicity, many Caribbean children grow upwards thinking fondly of this dish.

Heart East [edit]

Israel [edit]

In Israel, a canned corned beef chosen Loof was the traditional field ration of the Israel Defense Forces until the product'south discontinuation in 2011. The proper name Loof derives from "a colloquially corrupt short form of 'meatloaf.'"^[25] Loof was developed by the IDF in the late 1940s as a kosher form of not bad 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 also become a common dish in Hong Kong cuisine, though it has been heavily adapted in way and grooming to fit local tastes. Information technology is often served with other "Western" fusion cuisine at cha chaan teng and other cheap restaurants catering to locals. Like almost localized "Western" food in East Asia, merchandise, 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 beefiness 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 as norteamericanos, merely like the rest of Kingdom of spain's colonies, where in that location is a differentiation between what is norteamericano (Canadian, American, Mexicano) every bit there are between centroamericano (Nicaraguense, Costarricense et al.) and sudamericano (Colombiano, Equatoriano, Paraguayo, et al.). The colonial mindset stardom and so of what was norteamericano was countries due north of the Viceroy'southward Route | Camino de Virreyes, the road used to transport appurtenances 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 Spanish possessions south of Mexico urban center.

Filipino sopas (macaroni soup) with corned beef

Corned beef, peculiarly the Libby's brand first became pop during the American colonial period of the Philippines (1901–1941), where but 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 equally patties in betwixt bread. During Globe 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 Regal Army forcibly controlled all food in an endeavour to subvert whatsoever resistance against them.

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

Afterwards the war (1946 to present), corned beef gained far more popularity. It remains a staple in balikbayan boxes and Filipino breakfast tables. The ordinary Filipino can beget them, and many brands have sprung up, including those manufactured by Century Pacific Nutrient, CDO Foodsphere and San Miguel Food and Beverage, which are wholly endemic by Filipinos and locally manufactured.^{[26] [27]}

Philippine corned beefiness is typically fabricated from shredded beef or buffalo meat, and is virtually 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 as 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]} Some other common fashion to eat corned beef is tortang carne norte (or corned beef omelet), in which corned beefiness is mixed with egg and fried.^{[thirty] [31]} Corned beefiness 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 nigh ever made with silverside; "silverside" and "corned beef" are often used interchangeably. Canned corned beef is peculiarly popular among New Zealand's Polynesian community, every bit in Pacific isle nations such as Samoa and Tonga; this is due to loftier-fat foods such as corned beef, known equally pisupo in Samoan.

See as well [edit]

• Potted meat – Form of traditional food 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 Baronial 6, 2018.
4. ^ Ewbank, Mary (March 14, 2018). "The Mystery of New England'southward Grayness 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, n.i". Oxford English Dictionary. Oxford Academy Press. 2010. "A modest difficult particle, a grain, as of sand or salt."
7. ^ Norris, James F. (1921). A Textbook of Inorganic Chemical science for Colleges. New York: McGraw-Hill. p. 528. OCLC 2743191. Potassium nitrate is used in the manufacture of gunpowder ... It is also used in curing meats; it prevents putrefaction and produces the deep red colour familiar in the case of salted hams and corned beefiness.
8. ^ Theiss, Lewis Edwin (January 1911). "Every Day Foods That Hurt Health". Pearson'due south Magazine. New York: Pearson Pub. Co. 25: 249. you take probably noticed how dainty and red corned beef is. That's considering information technology has in it saltpeter, the same stuff that is used in making gunpowder.
9. ^ Hessler, John C.; Smith, Albert Fifty. (1902). Essentials of Chemistry. Boston: Benj. H. Sanborn & Co. p. 158. The chief employ of potassium nitrate as a preservative is in the grooming 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:10.1093/hwj/57.1.247. hdl:1885/54218. JSTOR 25472737. S2CID 194110027.
11. ^ ^{a b c d e f 1000} Mandelblatt, Bertie (2007). "A Transatlantic Commodity: Irish Salt Beefiness in the French Atlantic World". History Workshop Journal. 63 (1): 18–47. doi:x.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 Science and Engineering science. nine (1): 27–43. doi:x.1080/15428052.2011.558464. S2CID 216138899.
13. ^ Rifkin, Jeremy (March 1, 1993). Across Beefiness: The Rise and Autumn of the Cattle Culture. Feather. pp. 56, 57. ISBN978-0-452-26952-ane.
14. ^ Palmeiras, Rafael (September 9, 2011). "Carne enlatada brasileira representa 80% do consumo mundial". Brasil Econômico. Archived from the original on May 18, 2015. Retrieved May 11, 2015.
15. ^ "The History Behind All Your Favorite St. Patrick's Day Foods". February 27, 2019.
16. ^ Kurlansky, Mark (2002). Salt: A World History . New York: Penguin. pp. 124–127. ISBN978-0-14-200161-v.
17. ^ Chocolate-brown, Alton (2007). "Pickled Pink". Good Eats. Food network. 10 (18).
18. ^ Fessenden, Marissa (March 25, 2015). "That Time an Astronaut Smuggled a Corned Beef Sandwich To Space". Smithsonian.com.
19. ^ "Is corned beef and cabbage an Irish dish? No! Detect out why..." European Cuisines. Retrieved August 29, 2010.
20. ^ Lam, Francis (March 17, 2010). "St. Patrick's Twenty-four hour period controversy: Is corned beef and cabbage Irish gaelic?". Salon.com . Retrieved Baronial 29, 2010.
21. ^ "St. Patrick'southward Day Traditions". history.com.
22. ^ "Aislinge Meic Con Glinne". The University College Cork Ireland.
23. ^ "Ireland: Why We Accept 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 good day to Loof, a history of 'kosher Spam'". JWeekly.com.
26. ^ ^{a b c} Makalintal, Bettina (January four, 2019). "Palm Corned Beef is My Favorite Part of Filipino Breakfast". vice.com.
27. ^ ^{a b} "Why corned beef isn't just for breakfast". cnnphilippines.com. Jan 26, 2018.
28. ^ Manalo, Lalaine. "Ginisang Corned Beefiness". Kawaling Pinoy . Retrieved January 4, 2022.
29. ^ "Corned Beefiness with Potato". 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 Jan 4, 2022.
32. ^ "Sinigang na Corned Beef Recipe". What To Eat 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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