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How Much Corned Beef Near Me

For the canned product known as corned beef in the United kingdom of great britain and northern ireland, West Indies, Commonwealth of australia, New Zealand and Republic of ireland, see Bully beef.

Salt-cured beef product

Corned beef
Cooked corned beef.JPG

Cooked corned beef
Alternative names Salt beefiness, keen beef (if canned)
Primary ingredients Beef, salt
Variations Adding sugar and spices
  • Cookbook: Corned beef
  • Media: Corned beef

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

Near recipes include nitrates, which convert the natural myoglobin in beef to nitrosomyoglobin, giving it a pink colour. Nitrates and nitrites reduce the adventure of dangerous botulism during curing by inhibiting the growth of Clostridium botulinum bacteria spores,[2] simply take been linked to increased cancer risk in mice.[3] Beefiness cured without nitrates or nitrites has a grayness colour, and is sometimes called "New England corned beefiness".[4]

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

History [edit]

Although the exact origin of corned beef is unknown, it most likely came about when people began preserving meat through salt-curing. Evidence of its legacy is apparent in numerous cultures, including ancient Europe and the Middle East.[five] The word corn derives from Old English and is used to draw any small, hard particles or grains.[6] In the instance of corned beef, the word may refer to the fibroid, granular salts used to cure the beefiness.[five] The word "corned" may too refer to the corns of potassium nitrate, also known as saltpeter, which were formerly used to preserve the meat.[vii] [8] [nine]

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 noncombatant consumption and as provisions for the British naval fleets and N American armies due to its nonperishable nature.[10] The product was also traded to the French, who used it in their colonies in the Caribbean as sustenance for both the colonists and enslaved labourers.[eleven] The 17th century British industrial processes for corned beefiness did not distinguish between different cuts of beef across the tough and undesirable parts such equally the beef necks and shanks.[eleven] [12] Rather, the grading was done past the weight of the cattle into "pocket-sized beefiness", "cargo beefiness" and "all-time mess beef", the sometime 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 U.k. or her colonies.[11]

Ireland produced a significant amount of the corned beefiness in the Atlantic trade from local cattle and 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 one-half of Ireland's almanac beef exports in 1668.[12] Although the production and merchandise of corned beef every bit 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 beefiness 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 Nifty 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 country to raise cattle for a hungry consumer market at dwelling house ... The British sense of taste for beef had a devastating impact on the impoverished and disenfranchised [the] people of ... Republic of ireland. Pushed off the best pasture country and forced to farm smaller plots of marginal land, the Irish turned to the potato, a crop that could be grown abundantly in less favourable soil. Eventually, cows took over much of Ireland, leaving the native population about dependent on the murphy for survival.

Despite beingness 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 near of the farms and their produce were owned by wealthy Anglo-Irish landlords (many of whom were ofttimes absent) and most of the population were from families of poor tenant farmers, with almost of the corned beef being marked for export.[ commendation needed ]

The lack of beef or corned beef in the Irish nutrition was especially true in the north of Ireland and areas abroad from the major centres for corned beef production. However, individuals living in these production centres such as Cork did consume the production to a certain extent. The bulk of Irish who resided in Republic of ireland at the fourth dimension mainly consumed dairy products and meats such as pork or salt pork,[12] salary and cabbage being a notable example of a traditional Irish meal.

20th century to present [edit]

Corned beefiness became a less important article in the 19th century Atlantic world, due in part to the abolition of slavery,[eleven] Corned beefiness production and its canned form remained an of import food source during the Second 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 fourscore% 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, and Jewish cuisines. [15]

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

Before the wave of 19th century Irish immigration to the United States, many of the ethnic Irish did not consume corned beefiness dishes. The popularity of corned beef compared to back bacon among the immigrant Irish gaelic may take been due to corned beef being considered a luxury product in their native land, while information technology was inexpensive and readily available in America.[12]

The Jewish population produced similar corned beef brisket, besides smoking it into pastrami. Irish immigrants often purchased corned beefiness from Jewish butchers. This exchange was an example of the close interactions in everyday life of people from these 2 cultures in the The states' principal 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 example is the American Meal, Ready-to-Eat (MRE) pack. Astronaut John Immature 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 Us and Canada, corned beefiness is typically available in two forms: a cutting of beef (usually brisket, but sometimes round or silverside) cured or pickled in a seasoned alkali, or cooked and canned.

Corned beefiness is often purchased prepare to eat in Jewish delicatessens. It is the central ingredient in the grilled Reuben sandwich, consisting of corned beefiness, Swiss cheese, sauerkraut, and Thousand Isle or Russian dressing on rye breadstuff. Smoking corned beef, typically with a generally similar spice mix, produces smoked meat (or "smoked beef") such as pastrami or Montreal-manner smoked meat.

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

In both the U.s. and Canada, corned beef is sold in cans in minced form. It is likewise sold this way in Puerto Rico and Uruguay.

Newfoundland and Labrador [edit]

Corned beef is known specifically as "table 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 still ordinarily eaten in Newfoundland and Labrador, virtually often associated with the local Jiggs dinner meal. In recent years it has been used in different meals locally, such equally a Jiggs dinner poutine dish.

Saint Patrick's Solar day [edit]

In the United States, consumption of corned beef is often associated with Saint Patrick's Mean solar day.[19] Corned beef is not an Irish national dish, and the connection with Saint Patrick's Solar day specifically originates every bit role of Irish-American culture, and is often part of their celebrations in Due north America.[20]

Corned beefiness was used as a substitute for bacon past Irish immigrants in the belatedly 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 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 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, information technology is described as a delicacy 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 piece of 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 as the expense of salt, and was unrelated to the corned beefiness eaten today.[23]

United kingdom of great britain and northern ireland [edit]

In the Uk, "corned beef" refers to minced and canned salt beefiness. Unminced corned beef is referred to as table salt beefiness.[ citation needed ]

Latin America [edit]

Caribbean [edit]

Multiple Caribbean nations have their own varied versions of canned corned beef as a dish, common in Puerto Rico, Jamaica, Barbados, and elsewhere.[24] With cans existence less perishable, it's an constructive food to import to tropical islands that will keep, despite the heat and humidity. Corned beef is a cheap, quick, and familiar low-effort condolement nutrient that might be prepared for whatever 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, table salt, oil (or other fat), corn, potatoes, tomatoes, cabbage, carrots, beans, hot and/or bell peppers, etc. Information technology'due south very oftentimes served with a starch, such equally rice, roti, bread, or potatoes. Due to its simplicity, many Caribbean children grow upwardly thinking fondly of this dish.

Middle East [edit]

Israel [edit]

In Israel, a canned corned beefiness chosen Loof was the traditional field ration of the State of 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 developed by the IDF in the late 1940s as a kosher grade of neat beef, while similar canned meats had earlier been an of import component of relief packages sent to Europe and Palestine by 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 it has been heavily adapted in style 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 most localized "Western" nutrient in Eastern asia, trade, imperialism, and state of 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 too 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 every bit norteamericanos, only like the rest of Spain'due south colonies, where there is a differentiation betwixt what is norteamericano (Canadian, American, Mexicano) as there are betwixt centroamericano (Nicaraguense, Costarricense et al.) and sudamericano (Colombiano, Equatoriano, Paraguayo, et al.). The colonial mindset distinction so of what was norteamericano was countries north 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 Spanish possessions south of Mexico city.

Filipino sopas (macaroni soup) with corned beef

Corned beef, specially the Libby'southward brand first became popular during the American colonial menstruation of the Philippines (1901–1941), where only the very rich could afford 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 Earth War 2 (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 endeavour 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 nowadays), corned beef gained far more popularity. It remains a staple in balikbayan boxes and Filipino breakfast tables. The ordinary Filipino can afford them, and many brands accept sprung up, including those manufactured by Century Pacific Food, CDO Foodsphere and San Miguel Food and Beverage, which are wholly endemic 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. Information technology is unremarkably served every bit the breakfast combination called "corned beef 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] Another common way to swallow corned beef is tortang carne norte (or corned beefiness omelet), in which corned beefiness is mixed with egg and fried.[xxx] [31] Corned beef 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 beefiness; fresh corned beef is almost always fabricated with silverside; "silverside" and "corned beef" are often used interchangeably. Canned corned beef is especially pop amongst New Zealand's Polynesian customs, as in Pacific island nations such as Samoa and Tonga; this is due to high-fatty foods such equally corned beef, known equally pisupo in Samoan.

Run into likewise [edit]

  • Potted meat – Form of traditional nutrient preservation
  • Potted meat food product

References [edit]

  1. ^ "Corned Beef". www.merriam-webster.com . Retrieved September 17, 2021.
  2. ^ United states Dept of Agriculture. "Clostridium botulinum" (PDF) . Retrieved Dec thirteen, 2016.
  3. ^ "Ingested Nitrates and Nitrites, and Cyanobacterial Peptide Toxins". NCBI.NLM.NIH.gov. International Agency for Research on Cancer. Retrieved August 6, 2018.
  4. ^ Ewbank, Mary (March 14, 2018). "The Mystery of New England's Grey Corned Beefiness". 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 language Dictionary. Oxford University Press. 2010. "A small hard particle, a grain, every bit 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 ... Information technology is also used in curing meats; it prevents putrefaction and produces the deep red color familiar in the case of salted hams and corned beef.
  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 red 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 chief use of potassium nitrate as a preservative is in the preparation 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 thousand Mandelblatt, Bertie (2007). "A Transatlantic Commodity: Irish Salt Beef in the French Atlantic Globe". History Workshop Periodical. 63 (1): xviii–47. doi:10.1093/hwj/dbm028. JSTOR 25472901. S2CID 140660191.
  12. ^ a b c d eastward f Mac Con Iomaire, Máirtín; Óg Gallagher, Pádraic (2011). "Irish Corned Beef: A Culinary History". Journal of Culinary Science and Technology. 9 (i): 27–43. doi:ten.1080/15428052.2011.558464. S2CID 216138899.
  13. ^ Rifkin, Jeremy (March 1, 1993). Beyond Beefiness: The Rise 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 lxxx% 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'south Day Foods". February 27, 2019.
  16. ^ Kurlansky, Mark (2002). Salt: A World History . New York: Penguin. pp. 124–127. ISBN978-0-fourteen-200161-5.
  17. ^ Brown, Alton (2007). "Pickled Pink". Good Eats. Food network. 10 (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! Notice 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?". Salon.com . Retrieved August 29, 2010.
  21. ^ "St. Patrick'due south 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 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 iv, 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. January 26, 2018.
  28. ^ Manalo, Lalaine. "Ginisang Corned Beef". 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 January 4, 2022.
  32. ^ "Sinigang na Corned Beef Recipe". What To Eat Philippines . Retrieved January iv, 2022.
  33. ^ "Sinigang na Corned Beef". Ang Sarap . Retrieved Jan 4, 2022.
  34. ^ Angeles, Mira. "Sopas with Corned Beefiness Recipe". Yummy.ph . Retrieved Jan 4, 2022.

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