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Corn Beef
Posted at 8:35 PM, Mar. 15, 2007
With St. Patrick's Day upon us again I thought I'd do a little research on a traditional St. Patty's Day delight...the long time favorite - Corned Beef.
According to the information found in the "Wikpedia" (online encylopedia) the "Corned" in Corned Beef refers to the salt used to preserve the beef brisket for pickling.
From the online encyclopedia "Wikpedia" comes this interesting information:
In the United States, corned beef is also associated with Saint Patrick's Day, when many Irish Americans eat a traditional meal of corned beef and cabbage. According to the History Channel [1], while cabbage has long been a traditional food item for the Irish, corned beef serving as a substitute for Irish bacon first became traditional in the late 1800s. Irish immigrants living in New York City's Lower East Side sought an equivalent in taste and texture to their traditional Irish bacon (similar to Canadian bacon), and learned about this cheaper alternative to bacon from their Jewish neighbors.
In the United Kingdom corned beef is commonly found in the canned form, and has next to nothing to do with the cured and boiled version.
In Denmark, corned beef is alternatively known as either saltkød or sprængt oksebryst. Traditional uses of the two are distinctive:
- Saltkød (lit. "cured meat") is used as a cold cut (pålæg)
- Sprængt oksebryst (lit. "lightly salted beef brisket"), on the other hand, is often served warm, as well as cold.
The most common way to cook corned beef in the Philippines is to sauté it with onions and diced potatoes. It can also be cooked as a soup, with chopped cabbage, or used as an ingredient in torta (omelet) or in Filipino spaghetti.
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