What Animal Does Corned Beef Come From

For the canned production known every bit corned beef in the United Kingdom, West Indies, Australia, New Zealand and Ireland, see Bully beef.

Table salt-cured beefiness production

Corned beef

Cooked corned beef
Alternative names	Salt beef, smashing beef (if canned)
Main ingredients	Beef, 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 beefiness.^[1] The term comes from the handling of the meat with large-grained rock salt, also called "corns" of salt. Sometimes, sugar and spices are added to corned beef recipes. Corned beef is featured every bit 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 risk of dangerous botulism during curing by inhibiting the growth of Clostridium botulinum bacteria spores,^[2] merely have been linked to increased cancer risk in mice.^[3] Beef cured without nitrates or nitrites has a greyness color, and is sometimes chosen "New England corned beef".^[4]

Corned beef was a popular repast throughout numerous wars, including World War I and Globe War Ii, during which fresh meat was rationed. Information technology besides remains popular worldwide equally an ingredient in a diversity of regional dishes and as a common part in modern field rations of various armed forces around the earth.

History [edit]

Although the exact origin of corned beef is unknown, it nearly probable came about when people began preserving meat through salt-curing. Evidence of its legacy is apparent in numerous cultures, including aboriginal Europe and the Middle East.^[5] The word corn derives from Quondam English language and is used to describe whatever pocket-size, hard particles or grains.^[half-dozen] In the example of corned beefiness, the word may refer to the coarse, granular salts used to cure the beef.^[5] The give-and-take "corned" may also refer to the corns of potassium nitrate, likewise known as saltpeter, which were formerly used to preserve the meat.^{[7] [eight] [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 as provisions for the British naval fleets and North American armies due to its nonperishable nature.^[x] The production was too traded to the French, who used it in their colonies in the Caribbean as sustenance for both the colonists and enslaved labourers.^[xi] The 17th century British industrial processes for corned beef did not distinguish between unlike cuts of beef beyond the tough and undesirable parts such as the beef necks and shanks.^{[xi] [12]} Rather, the grading was done past the weight of the cattle into "small beef", "cargo beef" and "best mess beef", the former being the worst and the latter the best.^[11] Much of the undesirable portions and lower grades were traded to the French, while better parts were saved for consumption in United kingdom of great britain and northern ireland or her colonies.^[11]

Ireland produced a pregnant corporeality of the corned beef in the Atlantic merchandise from local cattle and table salt imported from the Iberian Peninsula and southwestern France.^[eleven] Coastal cities, such equally 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 beef every bit 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 past the poor and slaves.^[11]

Increasing corned beef production to satisfy the ascent 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 Great 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 state 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 ... Ireland. Pushed off the best pasture land and forced to farm smaller plots of marginal land, the Irish turned to the irish potato, a crop that could be grown abundantly in less favourable soil. Eventually, cows took over much of Republic of ireland, leaving the native population well-nigh 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 class, due to its prohibitive cost. This was because most of the farms and their produce were endemic past wealthy Anglo-Irish gaelic landlords (many of whom were often 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 beef in the Irish nutrition was especially true in the north of Ireland and areas away from the major centres for corned beefiness product. However, individuals living in these production centres such equally Cork did consume the product to a sure extent. The bulk of Irish gaelic who resided in Ireland at the time mainly consumed dairy products and meats such as pork or salt pork,^[12] salary and cabbage being a notable case of a traditional Irish meal.

20th century to nowadays [edit]

Corned beef became a less important commodity in the 19th century Atlantic world, 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 State of war. Much of the canned corned beefiness came from Fray Bentos in Uruguay, with over sixteen meg cans exported in 1943.^[12] Today significant amounts of the global canned corned beef supply comes from South America. Approximately eighty% 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 volume Table salt, states that the Irish produced a salted beef around the Middle Ages that was the "precursor of what today is known as Irish corned beef" and in the 17th century, the English named the Irish salted beef "corned beefiness".^[16]

Earlier the wave of 19th century Irish gaelic immigration to the United States, many of the ethnic Irish did not eat corned beef dishes. The popularity of corned beef compared to dorsum bacon amongst the immigrant Irish may have been due to corned beef being considered a luxury product in their native state, while it was inexpensive and readily available in America.^[12]

The Jewish population produced similar corned beef brisket, too smoking it into pastrami. Irish immigrants ofttimes purchased corned beef from Jewish butchers. This exchange was an example of the shut interactions in everyday life of people from these two cultures in the The 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 preparation. One example is the American Repast, Set up-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.^[eighteen]

Regions [edit]

Due north America [edit]

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

Corned beef is often purchased ready to swallow in Jewish delicatessens. It is the key ingredient in the grilled Reuben sandwich, consisting of corned beefiness, Swiss cheese, sauerkraut, and Thousand 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 United states.

In both the Usa and Canada, corned beef is sold in cans in minced course. It is likewise 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 beefiness. It is a staple production culturally in Newfoundland and Labrador, providing a source of meat during their long winters. It is nevertheless ordinarily eaten in Newfoundland and Labrador, most often associated with the local Jiggs dinner meal. In contempo years information technology has been used in different meals locally, such as a Jiggs dinner poutine dish.

Saint Patrick's Day [edit]

In the United States, consumption of corned beef is often associated with Saint Patrick's 24-hour interval.^[xix] Corned beef is not an Irish national dish, and the connection with Saint Patrick'southward Mean solar day specifically originates every bit part of Irish-American culture, and is often part of their celebrations in North America.^[20]

Corned beef was used as a substitute for bacon by Irish immigrants in the tardily 19th century.^[21] Corned beef and cabbage is the Irish gaelic-American variant of the Irish dish of salary and cabbage. A similar 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 another similar dish, Jiggs dinner, is pop in parts of Atlantic Canada.

Europe [edit]

Ireland [edit]

Corned beefiness dinner, with potatoes and cabbage, Republic of 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 male monarch uses to purge himself of the "demon of gluttony". Cattle, valued every bit a bartering tool, were merely eaten when no longer able to provide milk or to work. The corned beef every bit described in this text was a rare and valued dish, given the value and position of cattle inside the civilisation, as well every bit the expense of table salt, and was unrelated to the corned beef 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 salt beef.^{[ commendation needed ]}

Latin America [edit]

Caribbean area [edit]

Multiple Caribbean nations take their ain varied versions of canned corned beef as a dish, common in Puerto Rico, Jamaica, Barbados, and elsewhere.^[24] With cans being less perishable, it's an effective food to import to tropical islands that will go on, despite the heat and humidity. Corned beefiness is a inexpensive, quick, and familiar low-endeavor comfort nutrient that might exist prepared for any meal of the twenty-four hour period. As with other cuisines, cooks often improvise to add extra flavouring components (ordinarily what they accept 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. Information technology's very oft served with a starch, such as rice, roti, staff of life, or potatoes. Due to its simplicity, many Caribbean children grow upwards thinking fondly of this dish.

Middle Due east [edit]

Israel [edit]

In Israel, a canned corned beef chosen Loof was the traditional field ration of the Israel Defense force Forces until the product's discontinuation in 2011. The proper name Loof derives from "a colloquially decadent brusk grade of 'meatloaf.'"^[25] Loof was developed by the IDF in the belatedly 1940s equally a kosher grade of bang-up beef, while similar canned meats had earlier been an important component of relief packages sent to Europe and Palestine by Jewish organizations such every bit Hadassah.^[25]

Eastern asia [edit]

Hong Kong [edit]

Corned beef has likewise get a common dish in Hong Kong cuisine, though it has been heavily adjusted in fashion and preparation to fit local tastes. It is often served with other "Western" fusion cuisine at cha chaan teng and other inexpensive restaurants catering to locals. Like nearly localized "Western" food in East Asia, trade, imperialism, and war played roles in bringing and popularizing corned beef in Hong Kong.

Southeast Asia [edit]

Philippines [edit]

Forth 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 (culling spelling: karne norte) locally, literally translating to "northern meat" in Spanish, the term refers to Americans, whom Filipinos referred then as norteamericanos, just like the balance of Spain'due south colonies, where there is a differentiation between what is norteamericano (Canadian, American, Mexicano) as there are between centroamericano (Nicaraguense, Costarricense et al.) and sudamericano (Colombiano, Equatoriano, Paraguayo, et al.). The colonial mindset stardom then of what was norteamericano was countries north of the Viceroy'southward 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 Spanish possessions south of United mexican states city.

Filipino sopas (macaroni soup) with corned beef

Corned beef, especially the Libby's make offset 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 direct-from-the-can on to a bed of rice, or as patties in betwixt 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 commodity since the Japanese Imperial 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; information technology is eaten with white rice or bread

After 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 tin can afford them, and many brands have sprung up, including those manufactured by Century Pacific Food, CDO Foodsphere and San Miguel Food and Drink, which are wholly owned by Filipinos and locally manufactured.^{[26] [27]}

Philippine corned beef is typically made 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 unremarkably served every bit the breakfast combination chosen "corned beefiness silog", in which corned beef is cooked as carne norte guisado (fried, mixed with onions, garlic, and frequently, 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 mode to eat corned beefiness is tortang carne norte (or corned beefiness omelet), in which corned beef is mixed with egg and fried.^{[30] [31]} Corned beefiness is as well 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 always made with silverside; "silverside" and "corned beef" are ofttimes used interchangeably. Canned corned beef is particularly pop amongst New Zealand's Polynesian community, every bit in Pacific isle nations such equally Samoa and Tonga; this is due to high-fatty foods such as corned beef, known as pisupo in Samoan.

See also [edit]

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

References [edit]

1. ^ "Corned Beef". world wide web.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 Inquiry on Cancer. Retrieved August six, 2018.
4. ^ Ewbank, Mary (March xiv, 2018). "The Mystery of New England's 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, northward.1". Oxford English Dictionary. Oxford Academy Printing. 2010. "A modest difficult particle, a grain, equally 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 cherry-red color familiar in the example of salted hams and corned beef.
8. ^ Theiss, Lewis Edwin (January 1911). "Every Twenty-four hours Foods That Injure Health". Pearson'due south Magazine. New York: Pearson Pub. Co. 25: 249. yous have probably noticed how nice and carmine corned beef is. That'southward because it has in it saltpeter, the same stuff that is used in making gunpowder.
9. ^ Hessler, John C.; Smith, Albert Fifty. (1902). Essentials of Chemical science. Boston: Benj. H. Sanborn & Co. p. 158. The main utilize of potassium nitrate as a preservative is in the training 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.one.247. hdl:1885/54218. JSTOR 25472737. S2CID 194110027.
11. ^ ^{a b c d e f k} Mandelblatt, Bertie (2007). "A Transatlantic Commodity: Irish Table salt Beefiness in the French Atlantic Earth". History Workshop Journal. 63 (i): 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 Beefiness: A Culinary History". Periodical of Culinary Scientific discipline and Technology. 9 (1): 27–43. doi:10.1080/15428052.2011.558464. S2CID 216138899.
13. ^ Rifkin, Jeremy (March one, 1993). Across Beef: The Rise and Autumn of the Cattle Civilization. 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 Earth History . New York: Penguin. pp. 124–127. ISBN978-0-14-200161-5.
17. ^ Brown, Alton (2007). "Pickled Pink". Good Eats. Food network. ten (eighteen).
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! 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 Twenty-four hours Traditions". history.com.
22. ^ "Aislinge Meic Con Glinne". The University College Cork Ireland.
23. ^ "Ireland: Why We Have No Corned Beef & Cabbage Recipes". European Cuisines.
24. ^ "Puerto Rican Canned Corned Beef Stew".
25. ^ ^{a b} Soclof, Adam (November 23, 2011). "Every bit 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 just for breakfast". cnnphilippines.com. January 26, 2018.
28. ^ Manalo, Lalaine. "Ginisang Corned Beefiness". Kawaling Pinoy . Retrieved January four, 2022.
29. ^ "Corned Beefiness 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 four, 2022.
32. ^ "Sinigang na Corned Beef Recipe". What To Eat Philippines . Retrieved January 4, 2022.
33. ^ "Sinigang na Corned Beef". Ang Sarap . Retrieved January iv, 2022.
34. ^ Angeles, Mira. "Sopas with Corned Beef Recipe". Yummy.ph . Retrieved January 4, 2022.

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

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