Alternative cut of beef for corned beef?

Question

I would like to make corned beef, but my grocery store does not carry corned beef brisket nor a regular brisket. Is there another cut of beef that would work well as an alternative? I plan on brining it myself and 'making it from scratch'. I am stationed in Korea and unfortunately don't have access to other grocery stores.

Answer 1

I would think any " chunk of beef "
would work as long as the seasoning is accurate...\

Answer 2

My local grocer has made corned beef w/ top round, eye of round. However, these result in a leaner product.

Here's excerpt from an article about making your own corned beef: "Several different cuts of beef as well as the tongue are excellent candidates for corning, in fact, except for steaks, any cut can be brined. Obviously, the brisket is a good choice and boneless chuck roast or round roast are also very fine. An entire eye of round will make a splendid corned beef subject and would be very nice served cold on a buffet."
http://www.1for1.com/Article_about_How-to-make-corned-beef-a-1501.html

Answer 3

If your not looking for a large piece of beef the eye (usually cut from the silverside, looks a bit like a football/rugby ball) is a good cut to choose. My butcher uses this to make smaller corned beef and is generally what I choose. Alternatively I prefer the silverside to the brisket for corned beef (is between the rump, topside on the cow)

see wiki for pic of cow ;)
http://en.wikipedia.org/wiki/Beef

Goodluck...I am glad I only have to go to the butcher when I want corned beef!

Answer 4

Top round or bottom round for New Wave Corned Beef..

Answer 5

Ask for a "flat butt"