Which Animal Does Corned Beef Comes From And Why Is It So Red

For the canned product known equally corned beefiness in the Uk, W Indies, Australia, New Zealand and Republic of ireland, see Bully beef.

Salt-cured beef production

Corned beef

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

Corned beef, or table salt beefiness in the Commonwealth of Nations, is salt-cured brisket of beefiness.^[i] The term comes from the treatment of the meat with big-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 information technology a pink color. Nitrates and nitrites reduce the risk of unsafe botulism during curing past inhibiting the growth of Clostridium botulinum leaner spores,^[2] but have been linked to increased cancer take a chance in mice.^[three] Beef cured without nitrates or nitrites has a gray colour, and is sometimes called "New England corned beefiness".^[4]

Corned beefiness was a popular meal throughout numerous wars, including World War I and World State of war Ii, during which fresh meat was rationed. It also remains pop worldwide as an ingredient in a diversity of regional dishes and as a common part in mod field rations of various armed forces around the world.

History [edit]

Although the exact origin of corned beef is unknown, information technology about likely 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.^[v] The word corn derives from Sometime English and is used to describe any small, hard particles or grains.^[six] In the case of corned beef, the word may refer to the fibroid, granular salts used to cure the beef.^[5] The word "corned" may as well refer to the corns of potassium nitrate, likewise known equally saltpeter, which were formerly used to preserve the meat.^{[7] [viii] [9]}

19th century Atlantic trade [edit]

Libby, McNeill & Libby Corned Beef, 1910

Although the practice of curing beef was institute 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 Due north 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 every bit sustenance for both the colonists and enslaved labourers.^[eleven] The 17th century British industrial processes for corned beef did non distinguish between different cuts of beef beyond the tough and undesirable parts such as the beef necks and shanks.^{[xi] [12]} Rather, the grading was washed by the weight of the cattle into "small-scale beef", "cargo beef" and "best 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 better parts were saved for consumption in Britain or her colonies.^[11]

Ireland produced a significant corporeality of the corned beefiness in the Atlantic trade from local cattle and table 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'south annual beef exports in 1668.^[12] Although the production and trade of corned beef equally a commodity was a source of great 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 Famine 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, transforming much of their countryside into an extended grazing land to raise cattle for a hungry consumer market place at abode ... The British gustation for beefiness had a devastating impact on the impoverished and disenfranchised [the] people of ... Ireland. Pushed off the all-time pasture country and forced to farm smaller plots of marginal land, the Irish turned to the spud, a crop that could exist 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 existence a major producer of beef, most of the people of Ireland during this period consumed lilliputian of the meat produced, in either fresh or salted form, due to its prohibitive price. This was because nigh of the farms and their produce were owned past wealthy Anglo-Irish landlords (many of whom were frequently absent-minded) and virtually of the population were from families of poor tenant farmers, with nearly of the corned beef being marked for consign.^{[ citation needed ]}

The lack of beef or corned beef in the Irish nutrition was especially truthful in the n of Ireland and areas away from the major centres for corned beefiness product. All the same, individuals living in these production centres such as Cork did eat the product to a certain 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 meal.

20th century to nowadays [edit]

Corned beef became a less important commodity in the 19th century Atlantic earth, due in part to the abolitionism of slavery,^[11] Corned beefiness production and its canned form remained an important food source during the 2nd World State of 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 beefiness supply comes from South America. Approximately 80% of the global canned corned beefiness supply originates in Brazil.^[14]

Cultural associations [edit]

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

Mark Kurlansky, in his volume Salt, states that the Irish produced a salted beef around the Centre 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 beef "corned beef".^[16]

Before the wave of 19th century Irish immigration to the The states, many of the indigenous Irish did not consume corned beef dishes. The popularity of corned beef compared to back bacon among the immigrant Irish may have been due to corned beefiness existence considered a luxury product in their native land, while it was cheap and readily available in the U.s.a..^[12]

The Jewish population produced similar corned beefiness brisket, as well smoking it into pastrami. Irish immigrants often purchased corned beef from Jewish butchers. This commutation was an instance of the close interactions in everyday life of people from these ii cultures in the The states' main 19th and 20th century immigrant port of entry, New York Metropolis.^{[12] [17]}

Canned corned beefiness has long been i of the standard meals included in armed services field ration packs globally, due to its simplicity and instant preparation. One example is the American Repast, Prepare-to-Eat (MRE) pack. Astronaut John Young sneaked a contraband corned beef sandwich on lath Gemini 3, hiding information technology in a pocket of his spacesuit.^[eighteen]

Regions [edit]

North America [edit]

In the United states and Canada, corned beef is typically bachelor in two 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 oftentimes purchased ready to consume in Jewish delicatessens. Information technology 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 beefiness, 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 U.s.a. of America.

In both the United States and Canada, corned beef is sold in cans in minced class. Information technology is also sold this style in Puerto Rico and Uruguay.

Newfoundland and Labrador [edit]

Corned beef is known specifically every bit "salt beefiness" in Newfoundland and Labrador, and is sold in buckets with brine to preserve the beef. It is a staple production culturally in Newfoundland and Labrador, providing a source of meat during their long winters. Information technology is yet ordinarily 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 equally a Jiggs dinner poutine dish.

Saint Patrick'southward Twenty-four hours [edit]

In the United States, consumption of corned beef is often associated with Saint Patrick's Twenty-four hours.^[xix] Corned beef is non an Irish national dish, and the connection with Saint Patrick's Day specifically originates as role of Irish gaelic-American culture, and is often office of their celebrations in North America.^[xx]

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

Europe [edit]

Ireland [edit]

Corned beef 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 king uses to purge himself of the "demon of gluttony". Cattle, valued as a bartering tool, were merely 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 culture, as well equally the expense of salt, and was unrelated to the corned beef eaten today.^[23]

United Kingdom [edit]

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

Latin America [edit]

Caribbean [edit]

Multiple Caribbean nations have their ain 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's an effective food to import to tropical islands that volition keep, despite the heat and humidity. Corned beef is a inexpensive, quick, and familiar low-effort comfort 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 accept around or left over) to their corned beefiness, including: onions, garlic, ketchup, black pepper, common salt, oil (or other fat), corn, potatoes, tomatoes, cabbage, carrots, beans, hot and/or bell peppers, etc. It's very often served with a starch, such as rice, roti, bread, or potatoes. Due to its simplicity, many Caribbean children grow upwardly 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's discontinuation in 2011. The name Loof derives from "a colloquially decadent short form of 'meatloaf.'"^[25] Loof was developed by the IDF in the late 1940s equally a kosher form of nifty 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]

E Asia [edit]

Hong Kong [edit]

Corned beef has also get a common dish in Hong Kong cuisine, though it has been heavily adjusted in fashion 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 most localized "Western" food in E Asia, merchandise, imperialism, and war played roles in bringing and popularizing corned beefiness 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 besides known equally 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 similar the rest of Spain's colonies, where in that location is a differentiation between 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 n of the Viceroy's Road | 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 Castilian possessions s of Mexico city.

Filipino sopas (macaroni soup) with corned beef

Corned beef, especially the Libby's brand first became popular during the American colonial catamenia 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-can on to a bed of rice, or as patties in between bread. 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 Imperial Army forcibly controlled all food in an effort 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 breadstuff

Later on the war (1946 to present), 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 up, including those manufactured past Century Pacific Nutrient, CDO Foodsphere and San Miguel Food and Beverage, which are wholly owned past 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 beefiness 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]} Another common way to swallow corned beefiness is tortang carne norte (or corned beef omelet), in which corned beef is mixed with egg and fried.^{[30] [31]} Corned beefiness is also 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 almost always fabricated with silverside; "silverside" and "corned beef" are often used interchangeably. Canned corned beef is especially 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 equally corned beef, known every bit pisupo in Samoan.

Meet as well [edit]

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

References [edit]

1. ^ "Corned Beefiness". www.merriam-webster.com . Retrieved September 17, 2021.
2. ^ United states of america 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 Enquiry on Cancer. Retrieved August 6, 2018.
4. ^ Ewbank, Mary (March 14, 2018). "The Mystery of New England's 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-ane.
6. ^ "Corn, n.1". Oxford English Dictionary. Oxford University Press. 2010. "A modest hard particle, a grain, as 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 too 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 Mean solar day Foods That Injure Health". Pearson's Mag. New York: Pearson Pub. Co. 25: 249. yous accept probably noticed how nice and red corned beef is. That's because it has in it saltpeter, the same 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 master use of potassium nitrate as a preservative is in the preparation of 'corned' beefiness.
10. ^ 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/57.1.247. 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 Periodical. 63 (ane): eighteen–47. doi:x.1093/hwj/dbm028. JSTOR 25472901. S2CID 140660191.
12. ^ ^{a b c d due east f} Mac Con Iomaire, Máirtín; Óg Gallagher, Pádraic (2011). "Irish Corned Beef: A Culinary History". Journal of Culinary Scientific discipline and Technology. 9 (1): 27–43. doi:10.1080/15428052.2011.558464. S2CID 216138899.
13. ^ Rifkin, Jeremy (March i, 1993). Beyond Beef: The Rise and Fall of the Cattle Civilization. Plumage. pp. 56, 57. ISBN978-0-452-26952-1.
14. ^ Palmeiras, Rafael (September 9, 2011). "Carne enlatada brasileira representa fourscore% do consumo mundial". Brasil Econômico. Archived from the original on May 18, 2015. Retrieved May eleven, 2015.
15. ^ "The History Backside All Your Favorite St. Patrick'due south 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. ^ Brown, Alton (2007). "Pickled Pink". Good Eats. Food network. x (18).
18. ^ Fessenden, Marissa (March 25, 2015). "That Fourth dimension 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 Baronial 29, 2010.
20. ^ Lam, Francis (March 17, 2010). "St. Patrick's Day controversy: Is corned beef and cabbage Irish gaelic?". Salon.com . Retrieved Baronial 29, 2010.
21. ^ "St. Patrick's Day Traditions". history.com.
22. ^ "Aislinge Meic Con Glinne". The Academy College Cork Ireland.
23. ^ "Ireland: Why Nosotros 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 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 only for breakfast". cnnphilippines.com. Jan 26, 2018.
28. ^ Manalo, Lalaine. "Ginisang Corned Beef". Kawaling Pinoy . Retrieved January 4, 2022.
29. ^ "Corned Beef with Potato". Casa Baluarte Filipino Recipes . Retrieved January iv, 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 Jan 4, 2022.

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

Posted by: hollandwoorkepark.blogspot.com

Share this post