Now your cooking with wasabi! What cut of beef?

Justin Meisse

My mom got me some Wasabi paste, I have no idea why but I figured I'd try cooking some dishes with it. I found a New Zealand site with a recipe for Corned Silverside with Wasabi Sauce.

It calls for corned silverside which translates to corned top round roast here in America. When you get corned beef here in America, it's brisket not top round.

So, should I substitute the corned silverside with corned beef which is stringy and fatty or go with the top round which is tender and lean but not corned?

I'm going to give it a shot this weekend so stay tuned for pictures and reviews!

TomDunne

You'll want to go with a corned beef. The process is more important than the cut, and a regular slab of round steak might be a better cut but isn't going to be brined. Corned beef doesn't have to be fatty and the like. American corned beef is usually brisket, but if you go a good-sized butcher or meat vendor, they probably can arrange a corned round or sirloin.

I expect it goes without saying, but don't use any meat that came out of a can

*edit*

If I had some wasabi in the cabinet, I'd go with rare grilled tuna. A wasabi butter and sweet soy reduction rocks the casbah with a seared tuna steak.

steady

...I find corned beef... to be the finest... of the salted meats...