Corned beef

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. 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. Pre-20th century served in a diner Although the practice of curing beef existed across the globe since the period of classical antiquity, the industrial production of corned beef started in the British Isles during the British Agricultural Revolution. Corned beef sourced from cattle reared in Ireland and Scotland was used extensively for civilian and military consumption throughout the British Empire beginning from the 17th century onwards due to its non-perishable nature. Industrial processes in the British Isles for producing corned beef during the 17th century did not distinguish different cuts of beef beyond the tough and undesirable parts of the cow such as the beef shank and neck. Although the consumption of corned beef carried no significant negative connotations in Europe, in European colonies in the Americas it was frequently looked upon with disdain due to being primarily consumed by poor people and slaves. == Nutrition and health effects ==

Corned beef is a type of processed red meat. Red meat is a good source of protein, iron, zinc, and vitamins B1, B2, B6, and B12. According to the International Agency for Research on Cancer (IARC), processed meat causes cancer, particularly colorectal cancer. Strong evidence also links processed meat with higher risks of cardiovascular disease and type 2 diabetes. The World Cancer Research Fund recommends minimizing consumption of processed meats. ==Cultural associations==

In North America, corned beef dishes are associated with traditional Irish cuisine, particularly on Saint Patrick's Day. 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 corned beef" and in the 17th century, the English named the Irish salted beef "corned beef". Before the wave of 19th century Irish immigration to the United States, many ethnic Irish immigrants did not consume corned beef dishes. The popularity of corned beef compared to back bacon among the Irish immigrant population may have been due to corned beef being considered a luxury product in their native land, while it was cheap and readily available in the United States. 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 Young sneaked a contraband corned beef sandwich on board Gemini 3, hiding it in a pocket of his spacesuit. ==Regions==

North America In the United States and Canada, corned beef is typically available in two forms: a cut of beef (usually brisket, but sometimes round or silverside) cured or pickled in a seasoned brine, or cooked and canned. Corned beef is often purchased ready to eat in Jewish delicatessens. It is the key ingredient in the grilled Reuben sandwich, consisting of corned beef, Swiss cheese, sauerkraut, and Thousand Island or Russian dressing on rye bread. Smoking corned beef, typically with a generally similar spice mix, produces smoked meat (or "smoked beef") such as pastrami or Montreal-style smoked meat. Corned beef hashed with potatoes served with eggs is a common breakfast dish in the United States of America. In both the United States and Canada, corned beef is sold in cans in minced form. It is also sold this way in Puerto Rico and Uruguay. Caribbean Multiple Caribbean nations have their own varied versions of canned corned beef as a dish, common in Puerto Rico, Jamaica, Barbados, and elsewhere. In Puerto Rico and the Puerto Rican diaspora in the United States, canned corned beef was a cheap alternative for the working class. Typically the dish consisting of sofrito, plantains, potatoes, and or canned corn was considered a "struggle meal" but with the recent rise in beef prices the dish is gaining popularity especially in areas with large Puerto Rican diaspora communities. Newfoundland and Labrador Corned beef is known specifically as "salt beef" in Newfoundland and Labrador, and is sold in buckets with brine to preserve the beef and is not seasoned with spices. It is a staple product culturally in Newfoundland and Labrador, providing a source of meat during their long winters. It is commonly eaten in Newfoundland and Labrador as part of the local Jiggs dinner meal. It has been used in different meals locally, such as a 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 an Irish national dish, and the connection with Saint Patrick's Day specifically originates as part of Irish-American culture, and is often part of their celebrations in North America. Corned beef was used as a substitute for bacon by Irish immigrants in the late 19th century. Corned beef and cabbage is the Irish-American variant of the Irish dish of bacon and cabbage. A similar dish is the New England boiled dinner, consisting of corned beef, cabbage, and root vegetables such as carrots, turnips, and potatoes, which is popular in New England and another similar dish, Jiggs dinner, is popular in parts of Atlantic Canada. Europe 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. Within the text, it 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 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 beef eaten today. United Kingdom In the UK, "corned beef" refers to minced and canned salt beef. The cut of meat (usually brisket) which is cured in seasoned brine and slow-cooked is called salt beef. Middle East Israel In Israel, a canned corned beef called Loof () was the traditional field ration of the Israel Defense Forces until the product's 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. Both wet salt-brined beef and canned corned beef are differentiated. In Samoa, brined () or canned (lit. "pea soup", general term for canned foods). In Tonga, corned (wet brine) or canned meats are typical. East Asia China Pingyao beef (平遥牛肉) a specialty from Shanxi, dates back to the Ming dynasty. The beef is dry-rubbed with salt, then slowly braised. It became a tribute item to the imperial court during the Qing dynasty and remains a protected geographical indication product. 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. Southeast Asia Philippines '', a corned beef omelet from the Philippines Along with other canned meats, canned corned beef is a popular breakfast staple in the Philippines. 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. It is usually served as the breakfast combination called "corned beef silog", in which corned beef is cooked as 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. Another common way to eat corned beef is tortang carne norte (or corned beef omelet), in which corned beef is mixed with egg and fried. Corned beef is also used as a cheap meat ingredient in dishes like sopas and sinigang. ==See also==