Corned Beef is a preserved beef product with salt. The term is derived from the treatment of meat with large grained stone salt, also called "corn" salt. It is featured as an ingredient in many dishes.
Most recipes include nitrate or nitrite, which converts natural myoglobin in beef to nitrosomyoglobin, giving it a pink color. Nitrates and nitrites reduce the risk of harmful botulism during healing by inhibiting spore growth, but it has been shown to be associated with an increased risk of cancer. The beef cured with salt only has a gray color and is sometimes called "New England Corned Beef". Often, sugar and spices are also added to the recipe for corned beef.
It was popular during World War I and World War II, when fresh meat was rationed. It also remains very popular in Canada in a variety of dishes.
Video Corned beef
History
Although the exact beginning of corned beef is unknown, it is most likely to arise when people start preserving meat through salting. The evidence of his legacy is seen in many cultures, including ancient Europe and the Middle East. The word corn comes from Old English and is used to describe any small or hard particles. In the case of corned beef , it may refer to the coarse salt used to heal the beef. The word "corned" may also refer to potassium nitrate corn, also known as belching, which was used to preserve meat.
19th century Atlantic Trade
Although the practice of pickling beef is found locally in many cultures, the production of the corned beef industry began in the British Industrial Revolution. Irish corned beef is used and traded extensively from the 17th century to the mid-19th century for British civilian consumption and as a provision for the British naval fleet and the North American army due to its non-perishable nature. This product is also traded to France for use in the Caribbean sugar plantations as food for the colonists and slave laborers. The 17th century British industrial process for corned beef does not distinguish between different pieces of beef outside of hard and unwanted parts such as beef and calf necks. In contrast, judgments are made by weighted livestock into "small beef", "cattle beef", and "best messy beef", the first being the worst and the last one being the best. Most of the unwanted parts and lower values ​​are traded to France, while the better parts are kept for UK consumption or shipped to the British colonies.
Ireland produces large quantities of corned beef in the Atlantic trade of local cattle and salt imported from the Iberian Peninsula and southwestern France. Coastal cities, such as Dublin, Belfast, and Cork, created a large beef and packing preservation industry, with Cork producing half of Ireland's annual beef exports in 1668. Although the production and trade of corned beef as a commodity is a source of great wealth the British and French colonial states (who participated in Atlantic slave trade), in their own colonies, the product was viewed with disgust because of its relation to poverty and slavery.
Increasing the production of corned beef to meet the increasing population of industrial estates in the UK and Atlantic trade exacerbates the effects of Irish Hunger and the Great Potato Famine:
Celtic grazing land... Ireland has been used to shepherd cows for centuries. The English colonized... the Irish, turning most of their countryside into an extended pasture for raising livestock for the hungry consumer market at home... The British sense for beef has a devastating impact on the poor and the loss of its rights. Irish. Pushing the best grasslands and being forced to cultivate a smaller plot of marginal land, the Irish turned to potatoes, plants that could flourish in less favorable lands. Eventually, the cow took over most of Ireland, making the natives almost rely on potatoes to survive.
Despite being a major producer of beef, most Irish people during this period consume less meat produced, either in fresh or salted form, due to the high cost. This is because most of the farmland and its products are owned by Anglo-Irish wealthy people who are absent landlords and that the vast majority of the population comes from poor farming families, and most corned beef is exported.
Lack of beef or corned beef in the Irish diet mainly takes place in northern Ireland and areas far from the main centers for the production of corned beef. However, individuals living in production centers like Cork do indeed consume products to some extent. The majority of Irish people living in Ireland at that time mainly consumed dairy and meat products such as pork or salted pork, bacon and cabbage being famous examples of traditional Irish snacks.
the 20th century to present
Corned beef is an important less important commodity in Atlantic trade of the 19th century, partly because of the abolition of slavery, but the production of corned beef and its canned form remained an important food source during the Second World War. Most canned corned beef comes from Fray Bentos in Uruguay, with more than 16 million cans exported in 1943. Even today, a large supply of global canned corned beef comes from South America. Currently, about 80% of global canned corned beef supply comes from Brazil.
Maps Corned beef
Cultural association
In North America, corned beef dishes are associated with traditional Irish cuisine. However, a considerable debate about the association of corned beef with Ireland. Mark Kurlansky, in his Salt , states that the Irish produce salted beef around the Middle Ages which was "the forerunner of what is today known as Irish corned beef" and in the 17th century Britain was named meat Irish salted "corned beef".
Some say until a wave of 18th-century Irish immigration to the United States, many ethnic Irish have not started eating corned beef dishes as seen today. The popularity of corned beef compared to pork among Irish immigrants may be because corned beef is considered a luxury product in their homeland, while the price is cheap and available in America.
The Jewish population produces meat preserved with salt from beef, which Irish immigrants buy as corned beef from Jewish butchers. This may have been facilitated by the close cultural interaction and collaboration of these two different cultures at the port of entry of major US immigrants in the 19th and 20th centuries in New York City.
Corned beef has long been one of the standard foods included in military ration packages around the world, due to its simplicity and instant preparation in the ration. One example is the American Meal, Ready-to-Eat (MRE) package. Astronaut John Young smuggles a corned beef contraband sandwich on a Gemini 3 slate, hiding it in his space pocket.
Areas
North America
In the United States and Canada, corned beef usually has two forms: beef cuts (usually brisket, but sometimes round or silverside) are healed or acidified in briny, seasoned or cooked water and canned ('cans' in English English ).
Corned beef is often purchased ready to be eaten at the grocery store. This is the main ingredient in a grilled Reuben sandwich, consisting of corned beef, Swiss cheese, sauerkraut, and Thousand Island or Russian sauce on whole wheat bread.
Corned beef usually served with eggs for breakfast.
Corn-corned beef, usually with a mixture of commonly the same spices, produces bacon (or "bacon") such as pastrami.
Both in the United States and Canada, corned beef is sold in the form of cans in chopped form. It is also sold this way in Puerto Rico and Uruguay.
Newfoundland and Labrador
Corned beef is known specifically as "salted beef" in Newfoundland and Labrador, and is sold in buckets with salt water to preserve beef. This is a cultural staple product in Newfoundland and Labrador, providing them with a long source of meat throughout their long winter. It is still commonly eaten in Newfoundland and Labrador, most often associated with a local Jiggs dinner. It's like in recent years it has been used in a variety of local foods, such as the Jiggs Dinner poutine dish.
Saint Patrick's Day
In the United States, consumption of corned beef is often associated with Saint Patrick's Day. Corned beef is not considered an Irish national dish, and the relationship with Saint Patrick's Day in particular comes from Irish-American culture, and is often part of their celebration in North America.
Corned beef was used as a substitute for bacon by Irish-American immigrants in the late 19th century. Corned beef and cabbage are Irish-American variants of Irish bacon and cabbage dishes. A similar dish is a New England boiled dinner, consisting of corned beef, cabbage, and root vegetables such as carrots, radishes and potatoes, popular in New England and other similar dishes, Jiggs dinners, popular in parts of Canada Atlantic.
United Kingdom
US version of corned beef is known in England as salted beef.
ireland
The appearance of corned beef in Irish cuisine dates from the 12th century in the poem of Aislinge Meic Con Glinne or The Vision of MacConglinne. In the text, it is described as a delicacy that the king used to rid himself of "the demon of greed". Livestock, rated as a barter tool, is only eaten when it is no longer able to provide milk or work. Corned beef as described in this text is a rare and valuable dish, given the value and position of the cow in culture, as well as the cost of salt, and is not related to the corned beef eaten today.
Israel
In Israel, corned beef, or loof , has become a traditional field ration of the Israeli army (Israeli Defense Forces). As a result of universal military service, it is said that Israel has force-feeded "Loof - a corrupt form of corlochial meatloaf for its people since the country was founded." While some sources state that the loof was developed by the IDF in the 1940s, as a form of British "pig bullet", it was actually antedated to the State of Israel as a component of a Jewish organizational aid package sent to Palestine by groups such as Hadassah.
See also
- Potted meat
- Potted meat products
References
External links
Media related to Corned Beef on Wikimedia Commons
Source of the article : Wikipedia
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