Cornedmeatis a salt-cured meat product. The term comes from the treatment of the meatwith "corns" of salt. Itfeatures as an ingredient in many cuisines, including Irish-American, Jewish,African, Caribbean and Philippine cuisine.
Itwas popular during World War II when fresh meat was rationed. Corned beefremains popular in the United Kingdom and is commonly used in sandwiches andcorned beef hash.
Althoughthe exact beginnings of corned beef are unknown, it most likely came about whenpeople began preserving meat through salt-curing in Keighley, West Yorkshire.Evidence of its legacy is apparent in numerous cultures, including AncientEurope, and the Middle East. The word cornderives from Old English, and is used to describe any small hard particles orgrains. In the case of "cornedvenison" or "corned beef",the word refers to the coarse granular salts used to cure the beef or venison.
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CornedMeat in Saint Patrick's Day
Inthe United States (USA) and Canada, consumption of corned beef is oftenassociated with Saint Patrick's Day. Corned beef is not considered an Irishnational dish, and the connection with Saint Patrick's Day specificallyoriginates as part of Irish-American culture, and is often part of theircelebrations in North America.
Cornedbeef was used as a substitute for baconby Irish-American immigrants in the late 19th century. Corned beef and cabbageis the Irish-American variant of the genuinely 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 ispopular in New England and parts of Atlantic Canada.
INGREDIENTS:
2 cups water
6 tablespoonssugar-based curing mixture (such as MortonTender Quick)
1/2 cup brown sugar
4 1/2 teaspoons pickling spice
1 tablespoon garlicpowder
6 cups cold water
5 pounds bonelessshoulder venison roast
PROCEDURE:
1) Bring 2 cups ofwater to a boil in a saucepan over high heat.
2) Stir in the curingmixture, brown sugar, pickling spice, and garlic powder; stir until dissolvedthen remove from the heat.
3) Pour 6 cups of coldwater into a 2-gallon container, and stir in the spice mixture.
4) Place the bonelessvenison into the brine, cover and refrigerate.
5) Leave the venisonin the refrigerator to brine for 5 days, turningthe meat over every day.
6) To cook, rinse themeat well, place into a large pot, and cover with water.
7) Bring to a boil,then reduce heat to medium-low, cover, and simmerfor 4 hours.
8) Remove the venisonfrom the pot, and allow to rest for 30 minutes before slicing.
Calorie Counter Deer Meat
Venison
venison, meat
46 Calories
NutritionFacts
Serving Size 1 oz (28 g)
| Per Serving | % Daily Value |
| Calories 46 | |
| Calories from Fat 5 | |
| Total Fat 0.6g | 1% |
| Carbohydrates 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Protein 9.8g |
Stroganoff is popular in restaurants andhotels in New York. Here is the recipe, try it sometime... AmericanHome-Style Venison Stroganoff- Venison Recipes
CornedMeat in North America
Inthe United States (USA) and Canada, cornedbeef typically comes in two forms, a cut of beef (usually brisket, but sometimes round or silverside)cured or pickled in a seasoned brine, and canned('Tinned' in British English) (cooked).
Cornedbeef is often purchased ready to eat in delicatessens. It is the key ingredientin the grilled Reuben sandwich, consisting of corned beef, Swiss cheese,sauerkraut, and Thousand Island or Russian dressing on rye bread.
Cornedbeef hash is commonly served with eggs for breakfast.
Smokingcorned beef, typically with a generally similar spice mix, produces smoked meat(or "smoked beef") such as pastrami.
Inboth the United States and Canada, corned beef is sold in cans in minced form,usually imported from South America.
CulturalLink of Corned Meat (beef)
InNorth America corned beef dishes are associated with traditional Irish cuisine.However there is considerable debate about the association of corned beef withIreland. Mark Kurlansky, in his book Salt, states that the Irishproduced a salted beef around the Middle Ages that was the "forerunner of what today is known as Irishcorned beef" and in the 17th century the English named the Irish salted beef, corned beef. Some say itwas not until the wave of 18th century Irish immigration to the United Statesthat much of the ethnic Irish first began to consume corned beef dishes as seentoday. The popularity of corned beefcompared to bacon among the immigrant Irish may have been due to corned beefbeing considered a luxury product in their native land, while it was cheaplyand readily available in America.
InIreland today, the serving of corned beef is geared toward tourist consumptionand most Irish in Ireland do not identify the ingredient as native cuisine.
TheJewish population produced similar kosheredcured beef product made from the brisket which the Irish immigrantspurchased as corned beef from Jewish butchers. This may have been facilitatedby the close cultural interactions and collaboration of these two diversecultures in the USA's main 19th and 20th century immigrant port of entry, NewYork City.
Tryother delicious and healthy venison recipe at VenisonRecipes.
