Corned beef: Difference between revisions
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'''Corned beef''' is a [[salt-cured]] or [[brining|brined]] preparation of , most often, [[beef brisket]] although the [[beef rump|rump]] or [[beef round|round]] may be used. "Corned" refers to the "English use of the word 'corn,' meaning any small particle (such as a grain of salt)."<ref>''The New Food Lover's Companion'', Sharon Tyler Herbst, Barron's, Hauppauge, New York, 1995, ISBN 0-8120-1520-7, page 150</ref> While the cut may have fat on the outside, the inner part is relatively lean, and of a deep pink color. Depending on the processing, other chemicals, such as sodium nitrite, and spices may be used in treating the meat. | '''Corned beef''' is a [[salt-cured]] or [[brining|brined]] preparation of , most often, [[beef brisket]] although the [[beef rump|rump]] or [[beef round|round]] may be used. "Corned" refers to the "English use of the word 'corn,' meaning any small particle (such as a grain of salt)."<ref>''The New Food Lover's Companion'', Sharon Tyler Herbst, Barron's, Hauppauge, New York, 1995, ISBN 0-8120-1520-7, page 150</ref> While the cut may have fat on the outside, the inner part is relatively lean, and of a deep pink color. Depending on the processing, other chemicals, such as sodium nitrite, and spices may be used in treating the meat. | ||
<blockquote>Two types of corned beef are available, depending on the butcher and the region. Old-fashioned corned beef is grayish-pink in color and very salty; the newer style has less salt and is a bright rosy red. Much corned beef is now being made without nitrites, which are reported to be carcinogenic.</blockquote>"<ref>''The New Food Lover's Companion'', Sharon Tyler Herbst, Barron's, Hauppauge, New York, 1995, ISBN 0-8120-1520-7, page 150</ref> | <blockquote>Two types of corned beef are available, depending on the butcher and the region. Old-fashioned corned beef is grayish-pink in color and very salty; the newer style has less salt and is a bright rosy red. Much corned beef is now being made without nitrites, which are reported to be carcinogenic.</blockquote>" <ref>''The New Food Lover's Companion'', Sharon Tyler Herbst, Barron's, Hauppauge, New York, 1995, ISBN 0-8120-1520-7, page 150</ref> | ||
Although it is often thought of in the United States as being of Irish origin, with dishes such as long-cooked [[corned beef and cabbage]], this is not the case.<ref>{{citation | |||
| url = http://ilstu.academia.edu/RobertDirks/attachment/928038/full/Irish-Americans-and-Corned-Beef | | url = http://ilstu.academia.edu/RobertDirks/attachment/928038/full/Irish-Americans-and-Corned-Beef | ||
| title = Irish Americans and Corned Beef | | title = Irish Americans and Corned Beef | ||
| date = May 2007 | | date = May 2007 | ||
| author = Robert Dirks}}</ref> | | author = Robert Dirks}}</ref> The so-called [[New England boiled dinner]] was an American tradition for centuries before the first Irish immigrants in New York City became associated with the dish. It is also a staple of New York Jewish delicatessens, where is served along with the somewhat fattier Eastern European [[pastrami]]. The [[Reuben sandwich]], generally made with corned beef, is also associated with New York City. | ||
==References== | ==References== | ||
{{reflist}} | {{reflist}} | ||
Revision as of 10:52, 2 August 2010
Corned beef is a salt-cured or brined preparation of , most often, beef brisket although the rump or round may be used. "Corned" refers to the "English use of the word 'corn,' meaning any small particle (such as a grain of salt)."[1] While the cut may have fat on the outside, the inner part is relatively lean, and of a deep pink color. Depending on the processing, other chemicals, such as sodium nitrite, and spices may be used in treating the meat.
Two types of corned beef are available, depending on the butcher and the region. Old-fashioned corned beef is grayish-pink in color and very salty; the newer style has less salt and is a bright rosy red. Much corned beef is now being made without nitrites, which are reported to be carcinogenic.
" [2]
Although it is often thought of in the United States as being of Irish origin, with dishes such as long-cooked corned beef and cabbage, this is not the case.[3] The so-called New England boiled dinner was an American tradition for centuries before the first Irish immigrants in New York City became associated with the dish. It is also a staple of New York Jewish delicatessens, where is served along with the somewhat fattier Eastern European pastrami. The Reuben sandwich, generally made with corned beef, is also associated with New York City.
References
- ↑ The New Food Lover's Companion, Sharon Tyler Herbst, Barron's, Hauppauge, New York, 1995, ISBN 0-8120-1520-7, page 150
- ↑ The New Food Lover's Companion, Sharon Tyler Herbst, Barron's, Hauppauge, New York, 1995, ISBN 0-8120-1520-7, page 150
- ↑ Robert Dirks (May 2007), Irish Americans and Corned Beef