How to make Corned Beef Hash – Corned Beef Hash Recipe – Canned Beef Hash

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How to make Corned Beef Hash – Corned Beef Hash Recipe – Canned Beef Hash
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Corned Beef Hash Recipe
Corned beef is a salt-cured beef product. The term comes from the treatment of the meat with large grained rock salt, also called “corns” of salt. It features as an ingredient in many cuisines, including Irish-American, Jewish, Caribbean, Philippine cuisine and Chamorro cuisine. It was popular during both World Wars, when fresh meat was rationed. Corned beef remains popular in the United Kingdom and is commonly used in sandwiches and corned beef hash. Although the exact beginnings of corned beef are unknown, it most likely came about when people began preserving meat through salt-curing. Evidence of its legacy is apparent in numerous cultures, including Ancient Europe and the Middle East. The word corn derives from Old English, and is used to describe any small hard particles or grains. In the case of “corned beef”, the word may refer to the coarse granular salts used to cure the beef. The word corned may also refer to the corns of potassium nitrate, also known as saltpeter (and one of the main ingredients in gunpowder), which were formerly used to preserve the meat. In the United Kingdom, corned beef refers to the variety made from finely minced corned beef in a small amount of gelatin (bully beef; from the French bouilli “boiled”), and is sold in distinctive, oblong cans, just as in the United States and Canada, or in slices from supermarkets. It is mainly imported from Argentina, Brazil, or Uruguay. Bully beef and hardtack biscuits were the main field rations of the British Army from the Boer War to World War II. It is commonly served sliced in a corned beef sandwich. Hash and hotpot, in which potatoes and corned beef are stewed together, are also made. Tinned corned beef is also used in mainland Europe. The U.S. version of corned beef is known in the UK as salt beef, and is available in cities with large Jewish communities.