What Is Corned Beef?
Corned beef typically is made by salt-curing beef. Usually, brisket is used, as it is a tough cut of meat thats made tender by a long, salt-filled cooking process. The brine used to cook the brisket down into corned beef is not unlike a pickling liquid. In fact, The Spruce Eats went so far as to call corned beef “essentially pickled beef.” (The actual term “corned beef” was reportedly coined in the 17th century by the English.)
Once done with the brining process, corned beef is super tender and easily sliceable, hence why you see frequently it in sandwiches (a classic Jewish preparation) and cut up in long slices next to cabbage (an Irish tradition).
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. The word corn derives from Old English and is used to describe any small, hard particles or grains. In the case of corned beef, the word may refer to the coarse, granular salts used to cure the beef. The word “corned” may also refer to the corns of potassium nitrate, also known as saltpeter, which were formerly used to preserve the meat.
Middle East edit
In Israel, a canned corned beef called Loof was the traditional field ration of the Israel Defense Forces until the products discontinuation in 2011. The name Loof derives from “a colloquially corrupt short form of meatloaf.” Loof was developed by the IDF in the late 1940s as a kosher form of bully beef, while similar canned meats had earlier been an important component of relief packages sent to Europe and Palestine by Jewish organizations such as Hadassah.
Jan 25, 2023 · Corned beef is meat that has been cured in a salt solution. Before refrigeration, meat was salted and cured to be preserved. Historically, any
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