Corned Beef vs. Silverside: Clearing Up the Confusion Between These Two Classic Cuts

Corned beef and silverside – two classic cuts of beef that seem strikingly similar But are corned beef and silverside really the same thing? Many home cooks find themselves puzzled when trying to distinguish between these two longtime pantry staples,

In this article we’ll break down the key differences between corned beef and silverside. We’ll look at where they come from on the cow how they’re prepared, nutritional profiles, and best cooking methods.

Whether you’re a diehard fan or just an occasional indulger, read on to finally solve the mysteries of corned beef vs. silverside once and for all!

Corned Beef 101

First, a quick corned beef overview. Corned beef is traditionally made from beef brisket – an inexpensive, tough cut that excels when slow cooked. The term “corned” refers to the curing process which involves soaking the brisket in a salt brine solution, called the “pickle.”

The corn beef brine usually contains:

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

This heavily seasoned mixture infuses flavor and tenderizes the meat. After 5-7 days of brining, the corned beef is ready for low and slow cooking until fork tender. Sliced thin and piled high, corned beef makes an amazing sandwich or pairs with cabbage for a comforting St. Paddy’s day dinner.

What is Silverside?

Silverside comes from a completely different part of the cow. It’s cut from the hindquarter, just above the leg. Silverside is named for 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 prepared 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.

Corned Silverside vs. Brisket

Both brisket and silverside can be corned or brined to make corned beef. Here’s how they compare:

• Brisket – Gelatinous, fatty, and flavorful. The quintessential cut for corned beef.

• Silverside – Leaner and less fatty. May have less intense beefy flavor.

While brisket makes classic American-style corned beef, corned silverside is popular in British/Irish cooking. The same brining process is used, just with different cuts of beef.

Step-by-Step Preparation

Whether starting with brisket or silverside, here are the basic steps for making corned beef:

1. Submerge the meat in a salty, highly seasoned brine. Refrigerate for 5-10 days.

2. Remove the meat from the brine and rinse thoroughly.

3. Place in a pot and cover with water or broth. Add aromatics like onions, garlic, peppercorns.

4. Simmer for 2-4 hours until fully cooked and fork tender.

5. Let rest for 30 minutes before slicing thinly across the grain.

The only difference may be cook time, as silverside is leaner than brisket so takes less time. But both result in deliciously seasoned, tender corned beef.

Nutritional Comparison

There are some key nutritional differences between corned brisket and silverside:

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

• Corned silverside is a leaner cut so lower in fat and calories. Still high in sodium though from brining.

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

• Brisket provides more minerals like zinc, selenium, and copper.

In general, corned silverside makes a slightly healthier choice. But 3 oz. servings of both deliver lots of protein. Moderating portion size is key when eating any processed meats.

Cooking Methods for Corned Beef

Cooking brings out the best flavors in both corned brisket and silverside. Here are some top cooking methods:

• Simmering/braising – The classic technique, producing ultra tender meat.

• Steaming – Melts away fat and connects flavors. Great results.

• Slow roasting – Develops a wonderful crust at lower temps.

• Pressure cooking – Fast tenderizing while locking in moisture.

• Air frying – Crisps up exterior while keeping inside juicy.

Both cuts take well to moist-heat cooking. Browning the outside while braising the inside brings the perfect texture and taste.

Serving Suggestions

However you cook it, corned beef paired with veggies can’t be beat:

• Corned beef and cabbage – The ultimate Irish-American comfort food.

• Add potatoes, carrots, onions – Classic boiled dinner.

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

• Piled high on rye bread for Reuben sandwiches.

• With a mustard cream sauce over mashed potatoes.

Leftovers also make excellent hash, omelets, pasta bolognese, or corned beef fried rice. Get creative!

The Takeaway on Corned Beef vs. Silverside

While these two cured cuts may seem identical, there are some definite differences between corned beef and silverside:

• Origin – Brisket vs. hindquarter

• Fat content – Brisket fattier than silverside

• Flavor – Brisket likely more “beefy”

• Sodium level – Both extremely high in sodium

• Vitamins & minerals – Silverside contains more B vitamins

Yet their seasoned flavor and tender texture after cooking make both fantastic choices for comforting corned beef. Brisket may have a slight edge for pure beefiness, but the leaner nutritional stats of silverside shouldn’t be ignored.

The most important thing is picking a properly made corned beef from a trusted source. Then cook low and slow to let the briny spices shine. With the right preparation, both brisket and silverside can produce amazing homemade corned beef.

So embrace these old school braised beef cuts. Whether made from brisket or silverside, corned beef is a true culinary treat.