Corned Beef and Cabbage Catering 07701

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

Salt-cured beef product

Corned beef

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

Corned beef, or table salt beef in the Commonwealth of Nations, is table salt-cured brisket of beef.^[1] The term comes from the treatment of the meat with large-grained rock common salt, likewise called "corns" of salt. Sometimes, saccharide and spices are added to corned beefiness 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 pinkish color. Nitrates and nitrites reduce the hazard of dangerous botulism during curing by inhibiting the growth of Clostridium botulinum bacteria spores,^[2] but take been linked to increased cancer risk in mice.^[three] Beefiness cured without nitrates or nitrites has a gray colour, and is sometimes chosen "New England corned beef".^[four]

Corned beef was a popular meal throughout numerous wars, including World War I and World War II, during which fresh meat was rationed. It besides remains popular worldwide equally an ingredient in a multifariousness of regional dishes and as a mutual part in modern field rations of diverse armed forces around the globe.

History [edit]

Although the verbal origin of corned beefiness is unknown, it 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 Eastward.^[5] The give-and-take corn derives from Former English and is used to describe any minor, hard particles or grains.^[6] In the case of corned beef, the discussion may refer to the coarse, granular salts used to cure the beef.^[v] The word "corned" may as well refer to the corns of potassium nitrate, also known as saltpeter, which were formerly used to preserve the meat.^{[7] [8] [9]}

19th century Atlantic merchandise [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 gaelic corned beef was used and traded extensively from the 17th century to the mid-19th century for British civilian consumption and equally provisions for the British naval fleets and N American armies due to its nonperishable nature.^[10] The production was too traded to the French, who used information technology in their colonies in the Caribbean equally 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 beefiness beyond the tough and undesirable parts such as the beef necks and shanks.^{[11] [12]} Rather, the grading was done by the weight of the cattle into "pocket-sized beef", "cargo beef" and "best mess beef", the one-time existence 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]

Republic of ireland produced a significant amount of the corned beefiness in the Atlantic merchandise from local cattle and table salt imported from the Iberian Peninsula and southwestern France.^[eleven] Littoral cities, such as Dublin, Belfast and Cork, created vast beef curing and packing industries, with Cork producing half of Republic of ireland's almanac beef exports in 1668.^[12] Although the production and trade of corned beef as a commodity was a source of not bad 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 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 gaelic 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, transforming much of their countryside into an extended grazing land to raise cattle for a hungry consumer market place at domicile ... The British taste for beefiness had a devastating bear on on the impoverished and disenfranchised [the] people of ... Ireland. Pushed off the best pasture country and forced to subcontract smaller plots of marginal land, the Irish 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 murphy for survival.

Despite being a major producer of beefiness, nearly of the people of Ireland during this menstruation consumed trivial of the meat produced, in either fresh or salted form, due to its prohibitive cost. This was considering most of the farms and their produce were owned by wealthy Anglo-Irish landlords (many of whom were frequently absent) 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 gaelic nutrition was especially true in the n of Ireland and areas away from the major centres for corned beef production. Nevertheless, individuals living in these production centres such as Cork did consume the product to a certain extent. The bulk of Irish gaelic who resided in Ireland at the fourth dimension mainly consumed dairy products and meats such equally pork or salt pork,^[12] bacon and cabbage being a notable case of a traditional Irish meal.

20th century to present [edit]

Corned beef became a less of import commodity in the 19th century Atlantic world, due in part to the abolition of slavery,^[eleven] Corned beef production and its canned form remained an of import nutrient source during the Second Globe War. Much of the canned corned beef came from Fray Bentos in Uruguay, with over 16 1000000 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, and Jewish cuisines. ^[15]

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

Before the wave of 19th century Irish immigration to the The states, many of the ethnic Irish did not eat corned beef dishes. The popularity of corned beef compared to dorsum bacon among the immigrant Irish may accept been due to corned beef existence 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, likewise smoking it into pastrami. Irish immigrants ofttimes purchased corned beefiness from Jewish butchers. This exchange was an example of the shut interactions in everyday life of people from these 2 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 machine field ration packs globally, due to its simplicity and instant preparation. One case is the American Meal, Prepare-to-Consume (MRE) pack. Astronaut John Young sneaked a contraband corned beef sandwich on board Gemini three, hiding information technology in a pocket of his spacesuit.^[18]

Regions [edit]

North America [edit]

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

Corned beef is frequently purchased gear up to eat in Jewish delicatessens. It is the key ingredient in the grilled Reuben sandwich, consisting of corned beef, Swiss cheese, sauerkraut, and Thousand Isle or Russian dressing on rye bread. Smoking corned beef, typically with a more often than not similar spice mix, produces smoked meat (or "smoked beef") such as pastrami or Montreal-style smoked meat.

Corned beefiness hashed with potatoes served with eggs is a mutual breakfast dish in the United States of America.

In both the United States and Canada, corned beef is sold in cans in minced class. It is also 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 alkali to preserve the beef. It is a staple production culturally in Newfoundland and Labrador, providing a source of meat during their long winters. It is even so commonly eaten in Newfoundland and Labrador, nearly ofttimes associated with the local Jiggs dinner meal. In recent years it has been used in different meals locally, such as a Jiggs dinner poutine dish.

Saint Patrick's Day [edit]

In the Usa, consumption of corned beef is often associated with Saint Patrick's Day.^[19] Corned beef is not an Irish gaelic national dish, and the connection with Saint Patrick's Day specifically originates every bit part of Irish-American civilisation, and is ofttimes role of their celebrations in North America.^[twenty]

Corned beef was used every bit a substitute for bacon past Irish immigrants in the late 19th century.^[21] Corned beef and cabbage is the Irish-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 like dish, Jiggs dinner, is popular in parts of Atlantic Canada.

Europe [edit]

Republic of ireland [edit]

Corned beef 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 equally a bartering tool, were only 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 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 beefiness.^{[ commendation needed ]}

Latin America [edit]

Caribbean [edit]

Multiple Caribbean nations have their own varied versions of canned corned beef as a dish, mutual 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 keep, despite the heat and humidity. Corned beefiness is a cheap, quick, and familiar depression-endeavor comfort food that might be prepared for any repast of the twenty-four hours. As with other cuisines, cooks oft improvise to add extra flavouring components (usually what they have effectually or left over) to their corned beef, including: onions, garlic, ketchup, black pepper, table salt, oil (or other fatty), corn, potatoes, tomatoes, cabbage, carrots, beans, hot and/or bong peppers, etc. Information technology'south very often served with a starch, such as rice, roti, bread, or potatoes. Due to its simplicity, many Caribbean children grow up thinking fondly of this dish.

Middle East [edit]

Israel [edit]

In Israel, a canned corned beef called Loof was the traditional field ration of the Israel Defence force Forces until the production's discontinuation in 2011. The name Loof derives from "a colloquially corrupt short class of 'meatloaf.'"^[25] Loof was adult by the IDF in the late 1940s every bit a kosher form of bang-up beef, while similar canned meats had earlier been an important component of relief packages sent to Europe and Palestine past Jewish organizations such every bit Hadassah.^[25]

Eastern asia [edit]

Hong Kong [edit]

Corned beef has besides go 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. Similar nearly localized "Western" nutrient in East 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 pop breakfast staple in the Philippines.^{[26] [27]} Corned beef is as well known as carne norte (culling spelling: karne norte) locally, literally translating to "northern meat" in Castilian, the term refers to Americans, whom Filipinos referred then as norteamericanos, only like the rest of Spain'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's Road | Camino de Virreyes, the route used to transport appurtenances from the Manila Galleon landing in the port of Acapulco overland for Havana via the port of Veracruz (and non the Rio Grande river in Texas today), thus centroamericano meant the other Spanish possessions southward of Mexico metropolis.

Filipino sopas (macaroni soup) with corned beef

Corned beef, peculiarly the Libby'south brand 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 straight-from-the-can on to a bed of rice, or as patties in betwixt bread. During Earth 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 Regular army forcibly controlled all food in an try 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 bread

After 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 tin beget them, and many brands take sprung upward, including those manufactured past Century Pacific Food, CDO Foodsphere and San Miguel Food and Beverage, which are wholly owned past Filipinos and locally manufactured.^{[26] [27]}

Philippine corned beef is typically made 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 every bit 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]} Some other common way to eat corned beef is tortang carne norte (or corned beefiness omelet), in which corned beef is mixed with egg and fried.^{[30] [31]} Corned beefiness 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 beefiness; fresh corned beef is almost always made with silverside; "silverside" and "corned beefiness" are often used interchangeably. Canned corned beef is especially popular among New Zealand's Polynesian community, as 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 – Course of traditional food preservation
• Potted meat food product

References [edit]

1. ^ "Corned Beefiness". www.merriam-webster.com . Retrieved September 17, 2021.
2. ^ US Dept of Agriculture. "Clostridium botulinum" (PDF) . Retrieved Dec 13, 2016.
3. ^ "Ingested Nitrates and Nitrites, and Cyanobacterial Peptide Toxins". NCBI.NLM.NIH.gov. International Agency for Research on Cancer. Retrieved Baronial 6, 2018.
4. ^ Ewbank, Mary (March 14, 2018). "The Mystery of New England'due south Greyness 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-i.
6. ^ "Corn, n.i". Oxford English Dictionary. Oxford University Press. 2010. "A small 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 ... Information technology is also used in curing meats; it prevents putrefaction and produces the deep ruddy color familiar in the case of salted hams and corned beef.
8. ^ Theiss, Lewis Edwin (January 1911). "Every Day Foods That Injure Health". Pearson'southward Magazine. New York: Pearson Pub. Co. 25: 249. yous have probably noticed how prissy and red corned beef is. That'southward because information technology has in information technology saltpeter, the same stuff that is used in making gunpowder.
9. ^ Hessler, John C.; Smith, Albert L. (1902). Essentials of Chemistry. Boston: Benj. H. Sanborn & Co. p. 158. The primary use of potassium nitrate every bit a preservative is in the preparation of 'corned' beef.
10. ^ Melt, Alexander (2004). "Sailing on The Send: Re-enactment and the Quest for Pop History". History Workshop Journal. 57 (57): 247–255. doi:ten.1093/hwj/57.one.247. hdl:1885/54218. JSTOR 25472737. S2CID 194110027.
11. ^ ^{a b c d e f one thousand} Mandelblatt, Bertie (2007). "A Transatlantic Commodity: Irish gaelic Salt Beefiness in the French Atlantic World". History Workshop Journal. 63 (1): 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 gaelic 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 Ascent 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 Backside All Your Favorite St. Patrick's Solar day Foods". February 27, 2019.
16. ^ Kurlansky, Mark (2002). Salt: A Globe History . New York: Penguin. pp. 124–127. ISBN978-0-xiv-200161-5.
17. ^ Brown, Alton (2007). "Pickled Pink". Good Eats. Nutrient network. 10 (18).
18. ^ Fessenden, Marissa (March 25, 2015). "That Fourth dimension 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 Day Traditions". history.com.
22. ^ "Aislinge Meic Con Glinne". The University College Cork Ireland.
23. ^ "Ireland: Why We Accept No Corned Beefiness & Cabbage Recipes". European Cuisines.
24. ^ "Puerto Rican Canned Corned Beefiness Stew".
25. ^ ^{a b} Soclof, Adam (Nov 23, 2011). "As IDF bids cheerio to Loof, a history of 'kosher Spam'". JWeekly.com.
26. ^ ^{a b c} Makalintal, Bettina (January four, 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 Beef with Potato". Casa Baluarte Filipino Recipes . Retrieved Jan 4, 2022.
30. ^ "Tortang Carne Norte Tortang Carne Norte". Overseas Pinoy Cooking . Retrieved Jan 4, 2022.
31. ^ "Corned Beef Omelet". Panlasang Pinoy . Retrieved January 4, 2022.
32. ^ "Sinigang na Corned Beefiness Recipe". What To Eat Philippines . Retrieved January 4, 2022.
33. ^ "Sinigang na Corned Beefiness". Ang Sarap . Retrieved January iv, 2022.
34. ^ Angeles, Mira. "Sopas with Corned Beef Recipe". Yummy.ph . Retrieved January four, 2022.

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

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