Editing Corned beef (section)

==Regions==

===North America===
[[File:CornedBeef&Cabbage.JPG|thumb|upright|Corned beef and cabbage]]

In the United States and Canada, corned beef is typically available in two forms: a cut of beef (usually brisket, but sometimes round or [[silverside (beef)|silverside]]) cured or pickled in a seasoned brine, or cooked and canned.

Corned beef is often purchased ready to eat in [[Jewish delicatessen]]s. It is the key ingredient in the grilled [[Reuben sandwich]], consisting of corned beef, [[Swiss cheese (North America)|Swiss cheese]], [[sauerkraut]], and [[Thousand Island dressing|Thousand Island]] or [[Russian dressing]] on [[rye bread]]. [[Smoking (food)|Smoking]] corned beef, typically with a generally similar spice mix, produces [[smoked meat]] (or "[[smoked beef]]") such as [[pastrami]] or [[Montreal-style smoked meat]].

Corned beef [[hash (food)|hashed]] with potatoes served with eggs is a common breakfast dish in the [[United States|United States of America]].

In both the United States and Canada, corned beef is sold in cans in [[Minced|minced form]]. It is also sold this way in [[Puerto Rico]] and [[Uruguay]].

====Caribbean====

Multiple [[Caribbean]] nations have their own varied versions of canned corned beef as a dish, common in Puerto Rico, Jamaica, Barbados, and elsewhere.<ref>{{Cite web|url=https://www.allrecipes.com/recipe/246392/puerto-rican-canned-corned-beef-stew/|title = Puerto Rican Canned Corned Beef Stew}}</ref>

====Newfoundland and Labrador====
{{Unreferenced section|date=March 2025}}

Corned beef is known specifically as "salt beef" in Newfoundland and Labrador, and is sold in buckets with brine to preserve the beef and is not seasoned with spices. It is a staple product culturally in Newfoundland and Labrador, providing a source of meat during their long winters. It is commonly eaten in Newfoundland and Labrador as part of the local [[Jiggs dinner]] meal. It has been used in different meals locally, such as a Jiggs dinner [[poutine]] dish.

====Saint Patrick's Day====

In the United States, consumption of corned beef is often associated with [[Saint Patrick's Day]].<ref>{{cite web|url=http://www.europeancuisines.com/Why-We-Have-No-Corned-Beef-Recipes |title=Is corned beef and cabbage an Irish dish? No! Find out why... |publisher=European Cuisines |access-date=August 29, 2010}}</ref> Corned beef is not an Irish national dish, and the connection with Saint Patrick's Day specifically originates as part of [[Irish-American]] culture, and is often part of their celebrations in North America.<ref>{{cite news|last=Lam |first=Francis |url=http://www.salon.com/food/francis_lam/2010/03/16/st_patricks_day_corned_beef_and_cabbage_irish |title=St. Patrick's Day controversy: Is corned beef and cabbage Irish? |work=Salon.com |date=March 17, 2010 |access-date=August 29, 2010}}</ref>

Corned beef was used as a substitute for bacon by Irish immigrants in the late 19th century.<ref>{{cite web|url=http://www.history.com/topics/st-patricks-day-symbols-and-traditions|title=St. Patrick's Day Traditions|website=history.com}}</ref> [[New England boiled dinner#Corned beef and cabbage|Corned beef and cabbage]] is the Irish-American variant of the 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 is popular in [[New England]] and another similar dish, Jiggs dinner, is popular in parts of Atlantic Canada.

===Europe===

====Ireland====
[[File:Cornedbeef.jpg|thumb|Corned beef dinner, with potatoes and cabbage, Ireland]]

The appearance of corned beef in Irish cuisine dates to the 12th century in the poem ''Aislinge Meic Con Glinne'' or ''The Vision of MacConglinne''.<ref>{{cite web| title = Aislinge Meic Con Glinne | publisher = The University College Cork Ireland | url = http://www.ucc.ie/celt/online/T308002/text001.html}}</ref> Within the text, it is described as a delicacy a king uses to purge himself of the "demon of [[gluttony]]". Cattle, valued as a [[barter]]ing tool, were only eaten when no longer able to provide milk or to work. The corned beef as described in this text was a rare and valued dish, given the value and position of cattle within the culture, as well as the expense of salt, and was unrelated to the corned beef eaten today.<ref name="europeancuisines1">{{cite web| title = Ireland: Why We Have No Corned Beef & Cabbage Recipes | publisher = European Cuisines | url = http://www.europeancuisines.com/Why-We-Have-No-Corned-Beef-Recipes}}</ref>

====United Kingdom====
{{see also|Bully beef}}

In the UK, "corned beef" refers to minced and canned salt beef. Unminced corned beef is referred to as salt beef.<ref>{{Cite web |title=Salt beef |url=https://rivercottagereunited.learningwithexperts.com/recipes/salt-beef |access-date=2024-12-25 |website=rivercottagereunited.learningwithexperts.com |language=en}}</ref>

===Middle East===
==== Israel ====
In [[Israel]], a canned corned beef called Loof ({{interlanguage link|לוף|he}}) was the traditional field ration of the [[Israel Defense Forces]] until the product's discontinuation in 2011. The name ''Loof'' derives from "a colloquially corrupt short form of 'meatloaf.'"<ref name="IDF_ref1">{{cite news|url=http://www.jweekly.com/article/full/63530/as-idf-bids-adieu-to-loof-a-history-of-kosher-spam |title=As IDF bids adieu to Loof, a history of 'kosher Spam' |first=Adam |last=Soclof |newspaper=J |date=November 23, 2011}}</ref> ''Loof'' was developed by the IDF in the late 1940s as a kosher form of [[bully beef]], while similar canned meats had earlier been an important component of relief packages sent to Europe and [[Mandatory Palestine|Palestine]] by Jewish organizations such as [[Hadassah Women's Zionist Organization of America|Hadassah]].<ref name="IDF_ref1" />

===Oceania===
====Polynesia====
{{see also|Lūʻau (food)}}
In Fiji, Samoa, and Tonga, colonialism by western powers brought with them something that would change Polynesian diets—canned goods, including the highly prized corned beef. Natural disasters brought in food aid from New Zealand, Australia, and the US, then world wars in the mid-20th century, foreign foods became a bigger part of daily diets while retaining ancestral foods like taro and coconuts.<ref name="bttf">{{cite book |last=Hillyer |first=Garrett |title=Back to the Future' for Samoan Food |chapter='Back to the Future' for Samoan Food |url=https://ecampusontario.pressbooks.pub/foodstudies/chapter/food-in-samoa/ |via=eCampusOntario PressBooks|date=2022 |doi=10.22215/fsmmm/hg21 |isbn=978-1-7780603-1-1 }}</ref>
Both wet salt-brined beef and canned corned beef are differentiated. In Samoa, [[brined]] {{lang|sm|povi masima}} ({{lit|salted beef}}) or canned {{lang|sm|pīsupo}} (lit. "pea soup", general term for canned foods). In Tonga, corned (wet brine) {{lang|to|masima}} or canned meats {{lang|to|kapa}} are typical.

===East Asia===
==== Hong Kong ====
{{unreferenced section|date=July 2019}}
Corned beef has also become a common dish in [[Hong Kong cuisine]], though it has been heavily adapted in style and preparation to fit local tastes. It is often served with other "Western" fusion cuisine at [[cha chaan teng]] and other cheap restaurants catering to locals.

===Southeast Asia===
==== Philippines ====
[[File:Tortang carne norte (Corned beef omelet) - Philippines 03.jpg|thumb|''[[Tortang carne norte]]'', a corned beef omelet from the [[Philippines]]]]
Along with other canned meats, canned corned beef is a popular breakfast staple in the [[Philippines]].<ref name="IDF_ref3"/><ref name="IDF_ref2"/> Corned beef is also known as ''carne norte'' (alternative spelling: ''karne norte'') locally, literally translating to "northern meat" in Spanish; the term refers to Americans, whom Filipinos referred then as [[norteamericano]]s, just like the rest of Spain's colonies, where there is a differentiation between what is [[norteamericano]] ([[Canada|Canadian]], [[United States|American]], [[Mexico|Mexicano]], what is [[Central America|centroamericano]] ([[Nicaraguans|Nicaraguense]], [[Costa Ricans|Costarricense]] et al.), and what is [[sudamericano]] ([[Colombians|Colombiano]], [[Ecuadorians|Equatoriano]], [[Paraguay]]o, et al.).  The colonial mindset distinction then of what was norteamericano was countries north of the [[Viceroy]]'s Road (''Camino de Virreyes''), the route used to transport goods from the [[Manila Galleon]] landing in the port of [[Acapulco]] overland for [[Havana]] via the port of [[Veracruz]] (and not the [[Rio Grande]] river in Texas today), thus centroamericano meant the other Spanish possessions south of [[Mexico City]].

[[File:Sopas, Filipino noodle soup dish.jpg|left|thumb|Filipino ''[[sopas]]'' (macaroni soup) with corned beef]]
Corned beef, especially the [[Libby's]] brand, first became popular during the [[History of the Philippines (1898–1946)|American colonial period of the Philippines]] (1901–1941) among the wealthy as a luxury food; they were advertised serving the corned beef cold and straight-from-the-can on to a bed of rice, or as patties in between bread. During [[World War II]] (1942–1945), American soldiers brought for themselves, and airdropped from the skies the same corned beef; it was a life-or-death commodity since the [[Japanese Imperial Army]] forcibly controlled all food in an effort to subvert any resistance against them.

[[File:Carne norte guisado (Corned beef guisado) - Philippines 02.jpg|thumb|''[[Carne norte guisado]]'' of the Philippines with potatoes, onions, garlic, carrots, and tomatoes; it is eaten with white rice or bread.]]
After the war (1946 to present), corned beef gained far more popularity.  It remains a staple in [[balikbayan box|''balikbayan'' box]]es and on [[Filipino Cuisine|Filipino breakfast]] tables. The ordinary Filipino can afford them, and many brands have sprung up, including those manufactured by [[Century Pacific Food]], [[CDO Foodsphere]] and [[San Miguel Food and Beverage]], which are wholly owned by Filipinos and locally manufactured.<ref name="IDF_ref3">{{cite web|url=https://www.vice.com/en/article/palm-corned-beef-is-my-favorite-part-of-filipino-breakfast/ |title=Palm Corned Beef is My Favorite Part of Filipino Breakfast |first=Bettina |last=Makalintal |website=vice.com |date=January 4, 2019}}</ref><ref name="IDF_ref2">{{cite web |url=https://cnnphilippines.com/lifestyle/2017/12/29/why-corned-beef-isnt-just-for-breakfast.html |title=Why corned beef isn't just for breakfast |website=cnnphilippines.com |date=January 26, 2018 |access-date=March 24, 2020 |archive-date=March 24, 2020 |archive-url=https://web.archive.org/web/20200324064208/https://cnnphilippines.com/lifestyle/2017/12/29/why-corned-beef-isnt-just-for-breakfast.html |url-status=dead }}</ref>

Philippine corned beef is typically made from shredded beef or buffalo meat, and is almost exclusively sold in cans. It is boiled, shredded, canned, and sold in supermarkets and grocery stores for mass consumption. It is usually served as the breakfast combination called "corned beef ''[[silog]]''", in which corned beef is cooked as ''[[carne norte guisado]]'' (fried, mixed with onions, garlic, and often, finely cubed [[potato]]es, [[carrot]]s, [[tomato]]es, and/or [[cabbage]]), with a side of ''[[sinangag]]'' (garlic fried rice), and a fried egg.<ref>{{cite web |last1=Manalo |first1=Lalaine |title=Ginisang Corned Beef |url=https://www.kawalingpinoy.com/ginisang-corned-beef/ |website=Kawaling Pinoy |date=August 14, 2021 |access-date=4 January 2022}}</ref><ref name="IDF_ref3"/><ref>{{cite web |title=Corned Beef with Potato |url=https://www.casabaluartefilipinorecipes.com/2020/07/corned-beef-with-potato.html |website=Casa Baluarte Filipino Recipes |access-date=4 January 2022}}</ref> Another common way to eat corned beef is ''[[tortang carne norte]]'' (or corned beef omelet), in which corned beef is mixed with egg and fried.<ref>{{cite web |title=Tortang Carne Norte Tortang Carne Norte |url=https://www.overseaspinoycooking.net/2007/08/tortang-carne-norte.html |website=Overseas Pinoy Cooking |access-date=4 January 2022}}</ref><ref>{{cite web |title=Corned Beef Omelet |url=https://panlasangpinoy.com/tortang-corned-beef-omelet/ |website=Panlasang Pinoy |date=February 9, 2020 |access-date=4 January 2022}}</ref> Corned beef is also used as a cheap meat ingredient in dishes like ''[[sopas]]'' and ''[[sinigang]]''.<ref>{{cite web |title=Sinigang na Corned Beef Recipe |url=https://whattoeatph.com/sinigang-na-corned-beef-recipe/ |website=What To Eat Philippines |date=September 12, 2021 |access-date=4 January 2022}}</ref><ref>{{cite web |title=Sinigang na Corned Beef |url=https://www.angsarap.net/2014/08/04/sinigang-na-corned-beef/ |website=Ang Sarap |date=August 4, 2014 |access-date=4 January 2022}}</ref><ref>{{cite web |last1=Angeles |first1=Mira |title=Sopas with Corned Beef Recipe |url=https://www.yummy.ph/recipe/sopas-with-corned-beef-recipe-a394-20210321 |website=Yummy.ph |access-date=4 January 2022}}</ref>