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</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> | |||
While it is Irish in origin, it is especially known in Irish-American tradition, with dishes such as long-cooked [[corned beef and cabbage]].<ref>{{citation | While it is Irish in origin, it is especially known in Irish-American tradition, with dishes such as long-cooked [[corned beef and cabbage]].<ref>{{citation | ||
Revision as of 11:48, 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]
While it is Irish in origin, it is especially known in Irish-American tradition, with dishes such as long-cooked corned beef and cabbage.[3] A variant is the New England boiled dinner,. Even with the Irish influence, it is a staple of New York Jewish delicatessens, contrasting with the much fattier Eastern European pastrami. The Reuben sandwich is associated with New York.
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