Are you a fan of corned beef? Have you ever wondered if it’s the same thing as silverside?
Well, you’re not alone. These two cuts of beef are often confused for one another, but are they really the same thing?
In this article, we’ll take a closer look at both cuts of meat and explore their similarities and differences.
So, grab a cup of tea and let’s dive in!
Is Corned Beef And Silverside The Same Thing?
The short answer is yes and no. Corned beef and silverside are both cuts of beef, but they come from different parts of the cow and are prepared differently.
Silverside is a cut of beef from the hindquarter of cattle, just above the leg cut. It gets its name from the “silverwall” on the side of the cut, a long fibrous “skin” of connective tissue that has to be removed as it is too tough to eat. The primary muscle is the biceps femoris. Silverside is usually prepared as a 2nd class roasting joint, but it may also be thinly sliced for minute steak or beef olives, or split in two to produce a salmon-cut. In South Africa, Australia, Ireland and New Zealand, silverside is the cut of choice for corning or brining.
Corned beef, on the other hand, is traditionally made using the brisket, an inexpensive cut of meat that is perfect when slow cooked. However, silverside can also be used to make corned beef. The difference between brisket and silverside is what part of the cow it comes from and the fat content. Brisket comes from the chest and is gelatinous and a little fatty, whereas silverside comes from the inside of the rear quarter leg and is quite lean.
Both cuts of meat are brined or “corned” before cooking. Corned silverside starts with a sealed storage period in saltwater that has been boiled with black peppercorns and bay leaf in the European tradition. Others use a broad range of seasonings for the brine: all spice, ginger, juniper berries, cinnamon, saltpeter, salt, sugar, mustard seeds, peppercorns and cloves. In most cases, the corned silverside undergoes a refrigerated bath that lasts about 10 days.
Corned beef and silverside are typically simmered or boiled for several hours until tender. The addition of onions, potatoes and other vegetables results in a meal that is effectively identical to the New England boiled dinner.
What Is Corned Beef?
Corned beef is a cut of meat that has been cured or pickled in a seasoned brine. It is traditionally made using the brisket, which is an inexpensive cut of meat that is perfect when slow cooked. The term “corned” comes from the treatment of the meat with large-grained rock salt, also called “corns” of salt. The brining process involves soaking the meat in a mixture of salt, sugar, and various spices for several days to infuse it with flavor and help tenderize the tough meat.
Corned beef is a popular dish around the world, especially during St. Patrick’s Day celebrations. While it is not an Irish national dish, it has become a tradition to consume corned beef and cabbage to celebrate St. Patrick’s Day. This most likely stemmed from the fact that corned beef and cabbage were inexpensive foods for those Irish immigrants who moved to America.
Corned beef can also be made using silverside, which is a leaner cut of meat that comes from the inside of the rear quarter leg. However, brisket is the traditional cut used for making corned beef. When cooked properly, corned beef is tender and flavorful, with a salty and slightly tangy taste that pairs well with vegetables like cabbage, carrots, and potatoes.
What Is Silverside?
Silverside is a cut of beef that comes from the hindquarter of cattle, just above the leg cut. It is a lean cut of meat that is known for its long fibrous “silverwall” on the side, which is a connective tissue that needs to be removed as it is too tough to eat. The primary muscle in silverside is the biceps femoris. It is usually prepared as a 2nd class roasting joint, but it can also be thinly sliced for minute steak or beef olives, or split in two to produce a salmon-cut.
In South Africa, Australia, Ireland and New Zealand, silverside is the cut of choice for corning or brining. It is salt-cured using a brine solution that includes black peppercorns, bay leaf, all spice, ginger, juniper berries, cinnamon, saltpeter, salt, sugar, mustard seeds, peppercorns and cloves. The corned silverside undergoes a refrigerated bath that lasts about 10 days before it is ready to be cooked.
Silverside is often boiled or simmered for several hours until tender. When combined with onions, potatoes and other vegetables, silverside can be used to make a meal that is similar to the New England boiled dinner. Silverside can also be used to make biltong in South Africa, which is a form of dried and cured meat.
How Are They Prepared?
Corned beef and silverside are prepared in a similar way. Both cuts of meat are brined or “corned” before cooking. The brining process involves soaking the meat in a saltwater solution that has been boiled with various seasonings such as black peppercorns, bay leaf, allspice, ginger, juniper berries, cinnamon, saltpeter, sugar, mustard seeds, peppercorns and cloves. The meat is then left to marinate in the brine for about 10 days in a refrigerated environment.
After the brining period is over, the corned beef or silverside is ready to be cooked. The common method of preparation is boiling or simmering the meat for several hours until it becomes tender. The addition of onions, potatoes and other vegetables can be included to create a complete meal. In South Africa, silverside is often used to make biltong, which is a form of dried and cured meat.
Silverside is usually prepared as a 2nd class roasting joint or thinly sliced for minute steak or beef olives. It can also be split in two to produce a salmon-cut. If you are preparing Sara’s pickled brisket recipe with silverside, it is suggested that you fry your onions first and only roast the meat for 15 minutes or so to prevent it from drying out.
Nutritional Differences Between Corned Beef And Silverside
When it comes to nutritional content, there are some differences between corned beef and silverside. Corned beef is higher in fat and sodium compared to silverside. A serving of corned beef provides more than one-third of the daily value for sodium, making it difficult to make a low-sodium version of the dish. This is because the brine salt used to make corned beef helps tenderize the meat. Additionally, most commercially prepared corned beef contains sodium nitrite as an additive, which contributes to the sodium content but mainly functions as a preservative for processed meats.
On the other hand, silverside is a leaner cut of meat with lower fat content. It is also lower in sodium compared to corned beef. Silverside is richer in Vitamin B3, Vitamin B6, Vitamin B5, and Phosphorus, while corned beef is higher in Vitamin B12, Zinc, Selenium, and Copper.
It’s important to note that these nutrition values are based on a 3-ounce serving size. Larger portions could result in consuming more calories, fat, and sodium than intended. When it comes to choosing between corned beef and silverside, it ultimately comes down to personal preference and dietary needs.
Which One Is Better For Cooking?
When it comes to cooking, both cuts of meat can be used for a variety of dishes. Brisket is often used in Jewish cooking when it is fresh and slow braised in a sauce for several hours. It can also be baked, roasted, or smoked, and cooked in a crockpot or pressure cooker. The longer and slower it’s cooked, the better the flavor.
Silverside can be prepared as a 2nd class roasting joint, thinly sliced for minute steak or beef olives, or split in two to produce a salmon-cut. It is also popular for corning or brining in South Africa, Australia, Ireland and New Zealand. Corned silverside is typically simmered or boiled for several hours until tender.
The choice between the two cuts of meat depends on personal preference and the dish being prepared. Brisket is known for its amazing flavor but can be quite fatty. Silverside, on the other hand, is leaner but may not have as much flavor. Both cuts of meat are versatile and can be used in a variety of dishes, so it’s worth trying both to see which one you prefer.
