is corned beef and silverside the same thing

Is Corned Beef And Silverside The Same Thing? Uncovering The Truth

Corned beef and silverside – two delicious cuts of beef that are enjoyed around the world. But are they really the same thing?

As a food blogger I get this question all the time from my readers who are puzzled about the relationship between corned beef and silverside. After doing extensive research I uncovered the truth.

In this article, I’ll explain exactly what corned beef and silverside are, where they come from on the cow, how they’re prepared, their similarities and differences, and which one is better for cooking.

Let’s start with the basics:

What is Corned Beef?

Corned beef is brisket that has been cured or “corned” in a spiced brine solution. The term “corned” refers to the corns or large grains of salt used in the curing process.

Traditionally, brisket is used to make corned beef because it’s an inexpensive, tough cut that benefits from long, slow cooking. The brisket comes from the chest area between the front legs of the cow.

Corned beef is popular around the world, especially in American and Irish cuisine. It has a distinctive pink color and salty, tangy flavor that comes from the curing brine.

What is Silverside?

Silverside is a cut of beef from the back leg or hindquarter of the cow, just above the leg cut. It’s called silverside because it has a fibrous “silverwall” membrane on one side that needs to be removed.

The silverside contains the biceps femoris muscle. It’s considered a leaner cut of meat compared to brisket.

Silverside can be roasted, but it’s also used for corning and is the preferred cut for making corned beef in places like South Africa, Australia, and New Zealand.

Are They the Same Cut of Meat?

Now that we know the definitions, it’s clear that corned beef and silverside come from different parts of the cow.

Brisket comes from the chest while silverside comes from the back leg. They contain different muscles and have slightly different fat contents.

So while they are both beef and can both be corned, corned beef and silverside are not the same exact cut of meat.

How Are Corned Beef and Silverside Prepared?

The preparation method for corning beef is very similar whether you use brisket or silverside.

First, the raw beef is soaked in a brine solution for anywhere from 3-14 days. The brine is water saline solution seasoned heavily with spices and aromatics. Typical ingredients include black peppercorns, cloves, bay leaves, mustard seeds, and sugar.

The salt penetrates the meat while the spices infuse it with lots of flavor. Meat tenderizer like saltpeter may also be added to the brine solution.

After brining, the corned beef is simmered or boiled until fork tender – usually 2-4 hours. Root vegetables like potatoes, carrots, and onions are also cooked with the corned beef to make a complete meal.

The only difference is that silverside usually requires a shorter cooking time compared to brisket since it’s leaner.

Similarities Between Corned Beef and Silverside

• Both are cuts of beef that come from the cow.

• They can be interchangeably corned or cured in a spiced brine solution.

• Both require lengthy wet brining followed by moist cooking methods like boiling or simmering.

• Root vegetables like potatoes and carrots are added to both during cooking.

• When cooked, they result in a similar tender, salty, and tangy flavored meat.

Differences Between Corned Beef and Silverside

• Corned beef is traditionally made from brisket while silverside corned beef uses the silverside cut.

• Brisket has more marbling and fat while silverside is a leaner cut.

• Brisket comes from the chest while the silverside is from the back leg.

• Silverside cooks faster than brisket since it’s leaner.

• Nutritionally, corned brisket is higher in fat and sodium compared to silverside.

Which is Better for Cooking?

For cooking, it really comes down to personal preference. Brisket is fattier with more concentrated beefy flavor. Silverside is leaner and healthier.

Brisket does better with moist cooking methods like braising, stewing, or pot roasting. The fat keeps it from drying out. Silverside can be roasted, grilled, or fried since it’s leaner.

For corning, both cuts of beef work equally well. The salt penetrates the meat and helps tenderize it during the wet brining process.

I suggest trying both corned brisket and silverside to see which you prefer. They each have their own unique qualities. Go with brisket if you don’t mind the extra fat or want concentrated beef flavor. Choose silverside for a healthier corned beef with less fat.

The Takeaway on Corned Beef vs. Silverside

While these two cuts of beef share similarities and can both be corned, corned beef and silverside are not exactly the same thing. The main differences have to do with the part of the cow they come from, fat content, and nutritional profile.

Brisket comes from the chest while silverside is from the back leg. Brisket has more fat and marbling. Silverside is leaner and healthier when corned. Both cuts are seasoned and brined before being simmered with veggies to make a delicious meal.