History Corned Beef

Corned Beef , is one type of processed beef products which are widely used in Indonesian recipes. Corned beef processed in a way preserved in salt water (brine), which is water mixed with a saturated saline solution. Then cooked by simmering, which boiled over low heat to avoid destruction of the texture of beef.
The purpose of making corned beef is to continue to obtain products of beef in red, durable and practical. With processed into corned beef, fresh beef storage problem can be overcome. To be durable, it must be fresh beef stored at cold or freezing temperatures, the result would be impractical if you want to use. While fresh beef that has been processed into canned Corned then, can be stored at room temperature for about two years.
The name "corned beef" comes from English "corned", the word "corn" means grain, namely the form of coarse salt particles are used to process the corned beef. How to become corned beef processing, expected to appear first on the 12th century in Ireland. This data is based on the lines of poetry Aislinge Meic Con Glinne or The Vision of MacConglinne, calling such a tasty corned beef processed.
In Ireland, in the 12th century, Beef Cattle activities conducted when livestock are no longer producing milk cows, beef cows or if no longer able to work. So, from corned beef dish is extremely rare and valuable.
In the event of a disaster in 1740 in the form of extreme climate changes that hit the Irish, who by then had become the British colony. Almost all agricultural land suffer from drought and starvation threatened the Irish population, including their own cattle. Beef cattle (beef cattle) and dairy cows owned by the citizens of Ireland and then saved to the UK. But because demand for beef in the UK continue to rise, the British government rather than helping to save people from famine Ireland, they would force the citizens of Ireland to change agricultural land into beef cattle (beef cattle), the results are processed into corned beef for export to England.
Residents who are not Irish cattle farmers are given only limited land to grow potatoes for their purposes. These conditions are not directly change the diets of the Irish, by no longer enter into the beef in their menus. This condition continued to deteriorate, resulting in the 18th century wave of Irish refugees to the United States population. In this new territory, citizens of Ireland back to eating beef that is processed into corned beef. Irish citizens are more familiar with corned beef, compared with the processed beef in America is "bacon". Bacon is a long, thin cutlet, which comes from the back of pigs, which are expensive and are rarely found in Ireland.
Today, though originated in Ireland, corned beef is no longer considered a national dish of Ireland. And now, corned beef consumption are closely related cultures such as Irish-American celebration of Saint Patrick's Day, March 17, which is one religious holiday (catholic) in Ireland.
In the United States and Canada, corned beef is usually sold in delicatessens (food stores) in 2 forms, namely: cuts of beef (usually brisket, sometimes kind of "round" or "silverside") is preserved, or beef marinated in salt water and placed in cans (half done). Corned beef is different from the corned beef imported from South America, where the chopped beef first.
Source:

    * Icipresto.byethost6.com
    * Kulinerkita.multiply.com
    * Wikipedia.org