Corned Beef and Cabbage Fat Content

For the canned product known every bit corned beef in the United Kingdom, Due west Indies, Commonwealth of australia, New Zealand and Ireland, see Bully beef.

Salt-cured beef product

Corned beef

Cooked corned beefiness
Alternative names	Common salt beef, peachy beefiness (if canned)
Chief ingredients	Beef, common salt
Variations	Adding sugar and spices
Cookbook: Corned beef Media: Corned beef

Corned beef, or salt beef 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, also called "corns" of common 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 beefiness to nitrosomyoglobin, giving it a pink color. Nitrates and nitrites reduce the risk of unsafe botulism during curing by inhibiting the growth of Clostridium botulinum leaner spores,^[2] simply take been linked to increased cancer risk in mice.^[three] Beef cured without nitrates or nitrites has a greyness color, and is sometimes chosen "New England corned beefiness".^[4]

Corned beef was a popular repast throughout numerous wars, including Globe War I and Globe State of war II, during which fresh meat was rationed. It also remains pop worldwide as an ingredient in a variety of regional dishes and as a common part in modern field rations of various armed services around the globe.

History [edit]

Although the verbal origin of corned beefiness is unknown, it virtually probable came about when people began preserving meat through salt-curing. Show of its legacy is apparent in numerous cultures, including ancient Europe and the Middle East.^[five] The word corn derives from Former English and is used to describe any small-scale, hard particles or grains.^{[half dozen]} In the instance of corned beefiness, the word may refer to the coarse, granular salts used to cure the beef.^[five] The discussion "corned" may besides refer to the corns of potassium nitrate, as well known as saltpeter, which were formerly used to preserve the meat.^{[7] [viii] [9]}

19th century Atlantic trade [edit]

Libby, McNeill & Libby Corned Beefiness, 1910

Although the exercise of curing beefiness was plant 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 noncombatant consumption and equally provisions for the British naval fleets and Northward American armies due to its nonperishable nature.^[10] 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 different cuts of beef across the tough and undesirable parts such as the beef necks and shanks.^{[eleven] [12]} Rather, the grading was done by the weight of the cattle into "small beef", "cargo beef" and "best mess beefiness", the sometime being the worst and the latter the all-time.^[11] Much of the undesirable portions and lower grades were traded to the French, while improve parts were saved for consumption in Britain or her colonies.^[eleven]

Ireland produced a significant amount of the corned beef in the Atlantic trade from local cattle and salt imported from the Iberian Peninsula and southwestern France.^[11] Coastal cities, such as Dublin, Belfast and Cork, created vast beef curing and packing industries, with Cork producing half of Ireland's almanac beef exports in 1668.^[12] Although the production and trade of corned beef equally a commodity was a source of keen 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.^[eleven]

Increasing corned beef production to satisfy the rising number of people moving to the cities from the countryside during the Industrial Revolution worsened the effects of the Irish Famine of 1740-41 and the Corking 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 state to raise cattle for a hungry consumer market place at habitation ... 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 potato, a ingather that could be grown abundantly in less favourable soil. Eventually, cows took over much of Ireland, leaving the native population virtually 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 about of the farms and their produce were owned past wealthy Anglo-Irish landlords (many of whom were often absent) and almost of the population were from families of poor tenant farmers, with most of the corned beefiness being marked for consign.^{[ commendation needed ]}

The lack of beef or corned beef in the Irish gaelic diet was peculiarly true in the north of Ireland and areas away from the major centres for corned beef product. Nevertheless, individuals living in these production centres such as Cork did consume the product to a certain extent. The majority of Irish who resided in Republic of ireland at the time mainly consumed dairy products and meats such as pork or salt pork,^[12] bacon and cabbage being a notable instance of a traditional Irish 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,^[eleven] Corned beef product and its canned form remained an important food source during the 2d World War. Much of the canned corned beef came from Fray Bentos in Uruguay, with over 16 million cans exported in 1943.^[12] Today significant amounts of the global canned corned beef supply comes from South America. Approximately lxxx% of the global canned corned beef supply originates in Brazil.^[14]

Cultural associations [edit]

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

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

Before the wave of 19th century Irish clearing to the U.s.a., many of the ethnic Irish gaelic did not eat corned beef dishes. The popularity of corned beefiness compared to back bacon among the immigrant Irish may have been due to corned beef being considered a luxury product in their native state, while it was cheap and readily bachelor in America.^[12]

The Jewish population produced similar corned beef brisket, as well smoking information technology into pastrami. Irish gaelic immigrants oftentimes purchased corned beefiness from Jewish butchers. This exchange 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 military field ration packs globally, due to its simplicity and instant preparation. One instance 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 United States and Canada, corned beef is typically available in two forms: a cut of beef (unremarkably brisket, but sometimes round or silverside) cured or pickled in a seasoned brine, or cooked and canned.

Corned beef is oftentimes 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 beef, typically with a generally similar 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 common breakfast dish in the Usa of America.

In both the United states of america 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 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. It is yet commonly eaten in Newfoundland and Labrador, most often associated with the local Jiggs dinner meal. In recent years information technology has been used in unlike meals locally, such every bit a Jiggs dinner poutine dish.

Saint Patrick'south Mean solar day [edit]

In the United states, consumption of corned beef is often associated with Saint Patrick'southward Day.^[19] Corned beef is not an Irish gaelic national dish, and the connection with Saint Patrick's Day specifically originates as part of Irish gaelic-American culture, and is frequently part of their celebrations in Due north America.^[20]

Corned beef was used as a substitute for bacon past Irish immigrants in the tardily 19th century.^[21] Corned beef and cabbage is the Irish-American variant of the Irish gaelic dish of bacon and cabbage. A like dish is the New England boiled dinner, consisting of corned beef, cabbage, and root vegetables such equally 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]

Republic of ireland [edit]

Corned beefiness dinner, with potatoes and cabbage, Ireland

The appearance of corned beef in Irish cuisine dates to the twelfth century in the verse form Aislinge Meic Con Glinne or The Vision of MacConglinne.^[22] Within the text, information technology is described every bit a delicacy a male monarch uses to purge himself of the "demon of gluttony". Cattle, valued every bit 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 civilisation, besides every bit the expense of salt, and was unrelated to the corned beef eaten today.^[23]

United Kingdom [edit]

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

Latin America [edit]

Caribbean area [edit]

Multiple Caribbean nations accept their own varied versions of canned corned beefiness every bit a dish, common in Puerto Rico, Jamaica, Barbados, and elsewhere.^[24] With cans beingness less perishable, it's an effective food to import to tropical islands that will continue, despite the rut and humidity. Corned beef is a cheap, quick, and familiar low-effort condolement food that might be prepared for any meal of the twenty-four hour period. As with other cuisines, cooks oftentimes improvise to add together extra flavouring components (ordinarily 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 bong peppers, etc. It's very often served with a starch, such equally rice, roti, bread, or potatoes. Due to its simplicity, many Caribbean children grow upward thinking fondly of this dish.

Middle Eastward [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's discontinuation in 2011. The name Loof derives from "a colloquially corrupt brusk form of 'meatloaf.'"^[25] Loof was adult by the IDF in the late 1940s every bit a kosher course of bully beef, while similar canned meats had earlier been an important component of relief packages sent to Europe and Palestine by Jewish organizations such as Hadassah.^[25]

Eastward Asia [edit]

Hong Kong [edit]

Corned beef has also become a common dish in Hong Kong cuisine, though it has been heavily adapted in style and preparation 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 nigh localized "Western" nutrient in East 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 pop breakfast staple in the Philippines.^{[26] [27]} Corned beefiness is also known equally carne norte (alternative spelling: karne norte) locally, literally translating to "northern meat" in Castilian, the term refers to Americans, whom Filipinos referred then as norteamericanos, just like the remainder of Spain's colonies, where there is a differentiation betwixt what is norteamericano (Canadian, American, Mexicano) every bit at that place are between 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 Route | 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 not the Rio Grande river in Texas today), thus centroamericano meant the other Castilian possessions s of Mexico city.

Filipino sopas (macaroni soup) with corned beef

Corned beefiness, peculiarly the Libby'south make first became popular during the American colonial menstruum of the Philippines (1901–1941), where simply 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 as patties in between bread. During World War II (1942–1945), American soldiers brought for themselves, and airdropped from the skies the same corned beef; it was a life-or-death article since the Japanese Imperial Army forcibly controlled all food in an attempt to subvert any resistance against them.

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

Later the war (1946 to present), corned beef gained far more than popularity. It remains a staple in balikbayan boxes and Filipino breakfast tables. The ordinary Filipino can beget them, and many brands take sprung up, including those manufactured past Century Pacific Food, CDO Foodsphere and San Miguel Nutrient and Beverage, 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 about 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 oftentimes, 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 way to eat corned beefiness is tortang carne norte (or corned beef omelet), in which corned beef is mixed with egg and fried.^{[thirty] [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 most always made with silverside; "silverside" and "corned beef" are often used interchangeably. Canned corned beefiness is peculiarly popular among New Zealand's Polynesian community, every bit in Pacific island nations such equally Samoa and Tonga; this is due to high-fat foods such as corned beef, known as pisupo in Samoan.

Run across also [edit]

• Potted meat – Grade of traditional food preservation
• Potted meat food production

References [edit]

1. ^ "Corned Beef". world wide web.merriam-webster.com . Retrieved September 17, 2021.
2. ^ United states Dept of Agriculture. "Clostridium botulinum" (PDF) . Retrieved December xiii, 2016.
3. ^ "Ingested Nitrates and Nitrites, and Cyanobacterial Peptide Toxins". NCBI.NLM.NIH.gov. International Bureau for Research on Cancer. Retrieved Baronial six, 2018.
4. ^ Ewbank, Mary (March 14, 2018). "The Mystery of New England'southward Gray Corned Beef". Atlas Obscura . Retrieved July 22, 2019.
5. ^ ^{a b} McGee, Harold (2004). On Food and Cooking: The Science and lore of the Kitchen. Simon and Schuster. ISBN978-0-684-80001-1.
6. ^ "Corn, n.ane". Oxford English Dictionary. Oxford Academy Press. 2010. "A small difficult particle, a grain, as of sand or salt."
7. ^ Norris, James F. (1921). A Textbook of Inorganic Chemistry for Colleges. New York: McGraw-Loma. 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 color familiar in the example of salted hams and corned beefiness.
8. ^ Theiss, Lewis Edwin (January 1911). "Every Day Foods That Injure Health". Pearson's Magazine. New York: Pearson Pub. Co. 25: 249. you have probably noticed how nice and carmine corned beef is. That'south considering information technology has in it saltpeter, the aforementioned stuff that is used in making gunpowder.
9. ^ Hessler, John C.; Smith, Albert L. (1902). Essentials of Chemical science. Boston: Benj. H. Sanborn & Co. p. 158. The primary use of potassium nitrate as a preservative is in the preparation of 'corned' beef.
10. ^ Cook, Alexander (2004). "Sailing on The Transport: Re-enactment and the Quest for Pop 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 eastward f g} Mandelblatt, Bertie (2007). "A Transatlantic Commodity: Irish Salt Beef in the French Atlantic World". History Workshop Journal. 63 (ane): eighteen–47. doi:ten.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 Technology. 9 (1): 27–43. doi:10.1080/15428052.2011.558464. S2CID 216138899.
13. ^ Rifkin, Jeremy (March 1, 1993). Beyond Beef: The Rising and Fall of the Cattle Culture. Plume. pp. 56, 57. ISBN978-0-452-26952-1.
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, Marking (2002). Salt: A Globe History . New York: Penguin. pp. 124–127. ISBN978-0-14-200161-5.
17. ^ Brown, Alton (2007). "Pickled Pink". Proficient Eats. Nutrient network. x (18).
18. ^ Fessenden, Marissa (March 25, 2015). "That Time an Astronaut Smuggled a Corned Beefiness Sandwich To Space". Smithsonian.com.
19. ^ "Is corned beefiness and cabbage an Irish dish? No! Find out why..." European Cuisines. Retrieved August 29, 2010.
20. ^ Lam, Francis (March 17, 2010). "St. Patrick's Day controversy: Is corned beef and cabbage Irish?". Salon.com . Retrieved August 29, 2010.
21. ^ "St. Patrick's Day Traditions". history.com.
22. ^ "Aislinge Meic Con Glinne". The University College Cork Ireland.
23. ^ "Ireland: Why Nosotros Have No Corned Beef & Cabbage Recipes". European Cuisines.
24. ^ "Puerto Rican Canned Corned Beefiness 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 Beef is My Favorite Part of Filipino Breakfast". vice.com.
27. ^ ^{a b} "Why corned beef isn't simply for breakfast". cnnphilippines.com. Jan 26, 2018.
28. ^ Manalo, Lalaine. "Ginisang Corned Beef". Kawaling Pinoy . Retrieved Jan 4, 2022.
29. ^ "Corned Beef with Potato". Casa Baluarte Filipino Recipes . Retrieved Jan 4, 2022.
30. ^ "Tortang Carne Norte Tortang Carne Norte". Overseas Pinoy Cooking . Retrieved January 4, 2022.
31. ^ "Corned Beef Omelet". Panlasang Pinoy . Retrieved January iv, 2022.
32. ^ "Sinigang na Corned Beef Recipe". What To Consume Philippines . Retrieved Jan four, 2022.
33. ^ "Sinigang na Corned Beef". Ang Sarap . Retrieved January 4, 2022.
34. ^ Angeles, Mira. "Sopas with Corned Beef Recipe". Yummy.ph . Retrieved Jan four, 2022.

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

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