What's the difference between brisket and silverside?

Hi Ladies,
I purchased your FABULOUS book the other week and am keen to start making some of the recipes, but I do have one question. What is brisket? I did some brief ‘Googleing’ but am more confused than ever. My understanding is that brisket is the same cut of meat as silverside/corned beef; minus the brining process, is this true? Or is it a completely different cut of meat? Or is it just silverside/corned beef?

Eagerly awaiting your reply,

Hi Lincoln

Thanks for your email!

We are all so pleased that you think our book is FABULOUS.

Brisket is a cut of meat (gelatinous and a little fatty, but amazing flavour) that comes from the breast (chest) of the beef. It is the piece that runs from the 3rd bottom rib up to the shoulder/neck, and it is wider at one end that the other, which is almost a point. Silverside is from the inside of the leg in the rear quarter. It is much less fatty than a brisket and the best part is the ‘eye’, which is what they often make pastrami from.

Both pieces are often corned or brined which is why some people think they are the same thing.

Brisket is often used in Jewish cooking when it is fresh (i.e. not brined, corned or pickled). It is usually slow braised in a sauce for several hours. Have a look at Paula’s calf brisket recipe which uses a veal brisket still on the ribs.

Pickled (corned/brined) brisket is also popular, and it needs to be boiled until fork tender. It can then be served immediately (e.g. Merrylin’s salt beef) or roasted for added flavour and texture (Sara’s pickled brisket).

It is really worth speaking to your butcher about brisket – it is a wonderful meat to eat.

Silverside would work well for Merrylin’s recipe. If you wanted to make Sara’s with silverside, I would suggest you fry your onions first and only roast the meat for 15 minutes or so – otherwise it may dry out.

Hope this answers your questions – please let me know if you have any others!




Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on linkedin

Leave a Reply

Your email address will not be published. Required fields are marked *

Now for Something Sweet

Social Media



We will interrupt our #MMCCeggwhiteweek with an important chicken annoucement.⁠

Please join us in the MMCC kitchen for a live zoom cook-along next Monday 10th August at 11 am.⁠

Lisa + Merelyn will demo one of MMCC's BEST chicken recipes, Mustard-Herb Chicken Legs - a cross between chicken schnitzel and garlic bread (and it isn't fried). There will be a cool cucumber salad alongside, a perfect contrast to the hot, herby crumbed chicken.⁠

Upon registration, you will get a list of ingredients so you can cook alongside us in real time, or for when you make it later.⁠

Click on the link in our profile to register ☺️

Hope to see you then!⁠

#mondaymorningcookingclub #heirloomrecipes #homecooking #itsalwaysaboutthefood #MMCCzoom

131 6

⁠Who thinks egg whites are the most beautiful thing to work with?⁠

Check out all our posts this week, and tomorrow we will be sharing a great recipe for a Chocolate Date Torte - an egg white only, gluten and dairy free torte from our second book, The Feast Goes On.⁠

#MMCCeggwhiteweek #mondaymorningcookingclub #newbook2020 #harpercollins #heirloomrecipes #homecooking #itsalwaysaboutthefood #MMCC #nowforsomethingsweet #NFSS #alanbensonphoto @harpercollinsaustralia @alan_benson_photographer #eggwhites #eggshells

128 3


Get The Latest Updates

Subscribe To Our Weekly Newsletter

No spam, notifications only about new events, products, recipes and updates.


MMCC Related

Related Posts