Corned Beef vs Silverside: Clearing Up the Confusion

Corned beef and silverside are two classic cured beef cuts that often cause confusion. With their similar brined flavor and tender texture, it’s understandable why many home cooks use the names interchangeably. However, corned beef and silverside do have distinct differences in terms of cut, fat content, beefiness, and more.

In this article, we’ll break down what truly sets corned beef apart from silverside We’ll look at where they come from on the cow, preparation methods, nutrition profiles, and best cooking techniques Whether you’re a diehard fan or just an occasional indulger, read on to finally settle the mysteries of corned beef vs. silverside once and for all!

A Quick Corned Beef Overview

First, a refresher on corned beef. Traditionally, corned beef is made from beef brisket – a tough, inexpensive cut ideal for slow moist heat cooking. The term “corned” refers to the old-fashioned process of dry curing or brining the meat in a seasoned salt solution known as the “pickle.”

A typical corned beef brine contains

• Table salt or rock salt
• Spices like black peppercorns, allspice, bay leaves
• Curing salts with nitrates/nitrites
• Sugar

This heavily seasoned mixture infuses the meat with flavor while tenderizing it. After 5-7 days of brining, the corned beef is ready for braising. Sliced thin and piled high, corned beef makes an amazing sandwich or pairs perfectly with cabbage for a cozy St. Patrick’s Day supper.

What is Silverside?

In contrast to brisket silverside comes from a completely different part of the cow – the hindquarter just above the leg. It gets its name from the long, shiny silverwall membrane that runs along the side of the cut. This super tough connective tissue has to be trimmed away before cooking.

The primary muscle in silverside is the biceps femoris. It’s fairly lean and usually sold as a roast or thinly sliced for minute steaks. However, in places like Australia, New Zealand, and South Africa, silverside is the preferred cut for making corned beef.

Comparing Corned Brisket to Silverside

Both brisket and silverside can be used to produce corned beef after brining. Here’s how they stack up:

• Brisket – Very marbled, gelatinous, and beefy flavored. The quintessential corned beef cut.

• Silverside – Leaner and less fatty with possibly milder flavor. More popular for corning in British/Irish cooking.

The same basic brining technique is used, just with different cuts of beef as the starting point.

Step-By-Step Preparation

Whether beginning with brisket or silverside, here are the main steps for making corned beef at home:

• Submerge the meat in a highly seasoned, salty brine. Refrigerate for 5-10 days.
• Remove the meat from the brine, rinse thoroughly.
• Place in a pot, cover with water or broth. Add aromatics like onions, garlic, peppers.
• Simmer for 2-4 hours until fully cooked and fork tender.
• Let rest for 30 minutes before slicing across the grain.

Cook times may vary slightly based on leanness, but both cuts transform into tender, flavored corned beef through the same process.

Nutritional Profile Differences

There are some nutritional variations between corned brisket and silverside:

• Corned brisket tends to be higher in calories, fat, and sodium due to marbling.

• Corned silverside is a leaner cut so lower in calories and fat, but still high in sodium.

• Silverside contains more B vitamins like B3, B5, and B6.

• Brisket provides more minerals such as zinc, selenium, and copper.

Overall, corned silverside makes a marginally healthier choice, but 3 oz. servings of both deliver ample protein. Portion control is key with any cured meat.

Best Cooking Methods

Both corned brisket and silverside excel when cooked using moist heat. Here are some top cooking techniques:

• Braising/simmering – The classic way to cook corned beef into succulent tenderness.

• Steaming – Gentle and effective; melts away fat while intensifying flavor.

• Slow roasting – Develops an amazing crust and texture when roasted at lower oven temperatures.

• Pressure cooking – Quickly tenderizes while retaining moisture and juices.

• Air frying – Crisps the exterior while keeping the inside supple and juicy.

Browning then braising works magic on these cuts by producing the perfect fork-tender yet crusty texture.

Serving Suggestions

However you prepare it, corned beef is at its best alongside veggies:

• Corned beef and cabbage – The archetypal Irish-American one-pot meal.

• Add potatoes, carrots, onions – Traditional New England boiled dinner.

• Toss with brussels sprouts or kale – Modern twist with superfood vegetables.

• Piled high on rye bread for Reuben sandwiches.

• With a mustard cream sauce over mashed potatoes.

Leftover corned beef also shines in hashes, omelets, pasta Bolognese, or corned beef fried rice. Get creative!

The Takeaway: Key Differences Between Cuts

While these two cured beef cuts appear interchangeable, some definite distinctions exist:

• Origin – Brisket vs. hindquarter

• Fat content – Brisket fattier than silverside

• Flavor – Brisket likely more intensely “beefy”

• Sodium level – Both extremely high in sodium

• Vitamins & minerals – Silverside higher in B vitamins

Yet their signature brined flavor and tender texture after cooking make both fantastic choices for comfort food. Brisket may have a slight edge for pure beefiness, but the leaner nutritional profile of silverside remains appealing.

Most importantly, select a properly cured corned beef from a trusted source. Then apply moist heat to unlock the perfect texture and spice-infused taste. Whether made from brisket or silverside, homemade corned beef is a true culinary treat.

So embrace these old fashioned braised beef cuts. With the right preparation, both brisket and silverside can produce amazing corned beef. Any differences between them are merely part of the fun in discovering new favorite recipes!