Corned beef is a salt-cured cut of meat that has become an iconic food, especially in Irish-American and Jewish cuisines. But where does corned beef actually come from? The origins and history of corned beef are quite fascinating.
What is Corned Beef?
Corned beef refers to cuts of beef, usually brisket or round, that have been cured in a seasoned brine solution. The term “corned” refers to the coarse granular salts used to cure the meat, which were referred to as “corns” of salt In addition to salt, the curing brine usually contains nitrates, spices, and sugar This curing process both preserves the meat and gives it its characteristic pink color.
After curing, the corned beef is cooked by simmering or boiling to make it tender. The cooked corned beef can then be served hot, or allowed to cool and then thinly sliced for sandwiches. Well-known corned beef dishes include corned beef and cabbage, Reuben sandwiches, and corned beef hash.
Origins of Corned Beef
The practice of curing meat in salt is an ancient preservation technique dating back to classical antiquity. Salting meats was a way to extend their shelf life in the days before refrigeration. The specific origins of corned beef are less clear but most likely originated in the British Isles.
In England, salted beef was being produced as early as the 17th century. Ireland produced large quantities of corned beef to be exported throughout the British Empire starting in the 17th century as well. Irish port cities like Dublin, Belfast, and Cork had major beef curing and packing industries. Most of the Irish-produced corned beef was actually exported, while lower-quality salt pork remained the most common cured meat eaten in Ireland itself.
Corned Beef in America
In the late 19th century, corned beef became popular among newly arrived Irish immigrants in America. It was seen as a luxury product in Ireland, but was inexpensive and readily available in America. Jewish immigrants from Eastern Europe were also involved in producing corned beef. The two groups settled in the same urban neighborhoods, and many Irish purchased their corned beef from Jewish butchers and delis.
Over time, corned beef and cabbage came to be considered an Irish-American dish, replacing the traditional Irish bacon and cabbage. Serving corned beef for St. Patrick’s Day likely emerged from its popularity among Irish Americans. Pastrami, made by smoking rather than boiling the cured brisket, also has origins within the Jewish community. These cultural influences came together to make corned beef an iconic meat in both Irish-American and Jewish-American cuisine.
Global Traditions
Though especially linked to the Irish-American experience, versions of corned beef can be found worldwide. In Europe, salted beef dishes remain part of traditional cuisines, including in Ireland itself. Latin America and the Caribbean also have local corned beef traditions, where it is popular for making stews.
Canned corned beef became a convenient ration for militaries and navies around the world from the 17th to 20th centuries. It remains part of field rations for many modern armies. The Canadian Maritimes, Australia, New Zealand, the Philippines, and some African and Pacific Island nations also have strong cured corned beef traditions. It is globally known as an affordable, long-keeping, and relatively tasty preserved meat.
Modern Production
Today, most corned beef is mass-produced for retail purchase. The vast majority of canned corned beef is manufactured in South America, especially Brazil. Corned beef brisket for hot preparation and sandwich slicing is also widely available from major beef suppliers and butchers. Home cooks can also cure their own corned beef from raw briskets if they want to try this more time-consuming but rewarding traditional process.
From its likely origins in the British Isles centuries ago, to the immigrant communities that made it an ethnic food staple, to its worldwide popularity today, the history of corned beef is a fascinating story. While salt-curing meat is ancient, corned beef specifically brings together influences from Irish, Jewish, Caribbean, Latin American, and other food cultures over the centuries. This salt-cured brisket remains a beloved staple for good reason.
The History of Corned Beef and Cabbage
As far as the origin of corned beef with cabbage is concerned, you should know that pork was the preferred meat in Ireland since it was affordable. In fact, if you eat at an Irish diner even today, you’ll likely find Irish bacon on their menu.
But because of the nomenclature “corned beef,” some may associate beef cattle with Ireland. Though this is not an accurate representation of the animal’s purpose. In the beginning, cattle were used for their strength in the fields, along with their milk and the other dairy products that could be produced. In Gaelic Ireland, cows were a symbol of wealth and considered sacred. The only time they would be consumed was if they were too old to work in the fields or could no longer produce milk.
Also, when cattle were eaten, it was only during a celebration. During those times, the beef was salted to be preserved.
Beef from England, Not Ireland
It was only after the British conquered most of Ireland that the average diet changed. In fact, the British ate beef and introduced potatoes into the diets of the people. According to Jeremy Rifkin, author of Beyond Beef: The Rise and Fall of the Cattle Culture, “so beef-driven was England that it became the first nation in the world to identify with a beef symbol. From the outset of the colonial era, the ‘roast beef’ became synonymous with the well-fed British aristocracy and middle class.”
According to The History of Parliament Trust, “The Irish Cattle Bill was introduced in the autumn of 1666 in order to benefit English landowners by prohibiting the import of cheap cattle from Ireland.” As a result, the cost of meat available for salted beef production was lowered.
In the 17th century, the term “corned beef” was used by the British to describe the size of the salt used to cure the meat. It referred to the usage of large-grained rock salt, called “corns,” used in the salting process.
Even after the Cattle Acts, because of salt in Ireland, the country still was the go-to for corned beef. In time, Ireland began supplying Europe and America with corned beef. However, the corned beef we know today is much different than the earliest forms, as that it tastes saltier.
As the demand for beef dropped in the Americas, the struggles of the Great Famine began and many Irish immigrants made their way to America. It was then that corned beef as we know it was made.
Where does corned beef come from?
FAQ
What part of animal does corned beef come from?
Corned beef is usually made from the brisket cut above the cow’s foreleg (indicated above). In England and Ireland it’s also sometimes made from the silverside cut (a UK/Irish cut located under the rump, equivalent to part of the US “round”).
Where is corned beef made from?
In the U.S., corned beef is made from beef brisket. You might have seen it at Jewish delis, and that’s because the brisket is a traditionally kosher cut of meat that’s cured to tenderize it.
Is corned beef a healthy meat?
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Healthlinehttps://www.healthline.comIs Corned Beef Healthy? – HealthlineFeb 23, 2021 — Corned beef is processed red meat made by brining brisket in a salt and spice solution to flavor and tenderize it. While it provides protein and nut…
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Real Appealhttps://realappeal.comWhat Is Corned Beef, and Is It Healthy? – Real AppealFeb 23, 2021 — Corned beef is an excellent source of protein, vitamin B12, and iron. Individually, these nutrients play many roles in your body, but they all colla…
What part of the cow is the corned beef brisket?
Beef brisket is the cut used to make corned beef. A primal cut, it’s a large piece from the breast or lower chest of beef cattle. Brisket is a tough cut with connective tissue throughout, and a whole brisket typically weighs 10 pounds or more.