People here started making it around AD, and even wrote poems about it. Kind of. They were having trouble getting the brined pork that the dish is based on, and started using salt ed beef as a substitute. There are claims that their Jewish neighbors in the tenements of lower Manhattan put the Irish immigrants on to the beef, and though this is entirely possible, it's hard to prove. Though corned beef and cabbage as a dish can certainly be found in Ireland if you go looking for it, it's nowhere near as popular or as widespread as North Americans assume it is.
A lot of people seem to regard it primarily as something to feed to the tourists who keep demanding it. The article mentioned above will tell you more about that, too. Secondary to the article: once again this year we checked our local supermarket, a branch of the major Ieish chain SuperValu, to see if we were possibly mistaken about this.
The tradition of eating corned beef for St. Patty's Day is a pretty American one, the outlet noted. When beef was considered a luxury in Ireland in the 19th century, the Irish turned to ham or bacon as their St. Patrick's Day proteins, "but when these Irish got off the boats in America, it was the opposite. Corned beef was the meat that they could easily and more cheaply get their hands on, and so, this became the meal of choice for generations of Irish Americans to come.
As far as why we see corned beef paired so often with cabbage? The Kitchn reports it was "simply one of the cheapest vegetables available to Irish immigrants [at the time], so it was a side dish that stuck. Kitchen Tips and Tools. Delish Shop. United States. Type keyword s to search. From early on, cattle in Ireland were not used for their meat but for their strength in the fields, for their milk and for the dairy products produced.
In Gaelic Ireland, cows were a symbol of wealth and a sacred animal. Because of their sacred association, they were only killed for their meat if the cows were too old to work or produce milk. So, beef was not even a part of the diet for the majority of the population. Only the wealthy few were able to eat the meat on a celebration or festival.
The first salted beef in Ireland was actually not made with salt but with sea ash , the product of burning seaweed. The 12th century poem Aislinge Meic Con Glinne shows that salted beef was eaten by the kings. This poem is one of the greatest parodies in the Irish language and pokes fun at the diet of King Cathal mac Finguine , an early Irish King who has a demon of gluttony stuck in his throat.
Wheatlet, son of Milklet, Son of juicy Bacon, Is mine own name. Lard my wife, Sweetly smiles Across the kale-top Cheese-curds, my daughter, Goes around the spit, Fair is her fame. Corned Beef, my son, Whose mantle shines Over a big tail. As the poem mentions, juicy bacon or pork was also eaten. Pigs were the most prevalent animal bred only to be eaten; fom ancient times to today, it earned the reputation as the most eaten meat in Ireland. The Irish diet and way of life stayed pretty much the same for centuries until England conquered most of the country.
The British were the ones who changed the sacred cow into a commodity, fueled beef production, and introduced the potato. The British had been a beef eating culture since the invasion of the Roman armies. England had to outsource to Ireland, Scotland and eventually North America to satisfy the growing palate of their people. Herds of cattle were exported by the tens of thousands each year from Ireland to England.
But, the Cattle Acts of and were what fueled the Irish corned beef industry. These acts prohibited the export of live cattle to England, which drastically flooded the Irish market and lowered the cost of meat available for salted beef production. After the Cattle Acts, salt was the main reason Ireland became the hub for corned beef. With the large quantities of cattle and high quality of salt, Irish corned beef was the best on the market.
But, this corned beef was much different than what we call corned beef today. With the meat being cured with salt the size of corn kernels, the taste was much more salt than beef. Irish corned beef had a stranglehold on the transtlantic trade routes, supplying the French and British navies and the American and French colonies.
It was at such a demand that even at war with France, England allowed French ships to stop in Ireland to purchase the corned beef. Anglo-Irish landlords saw exports to France, despite the fact that England and France were at war, as a means of profiting from the Cattle Acts…During the 18th century, wars played a significant role in the growth of exports of Irish beef.
These wars were mainly fought at sea and navies had a high demand for Irish salted beef for two reasons, firstly its longevity at sea and secondly its competitive price.
0コメント