Once cooked, store salt beef in the fridge for up to two weeks. Cuts such as beef brisket or silverside are preferable for making salt beef, as they hold up better during the long brining and ...
but the result can depend on the beef joint you choose. Brisket is a great value cut of beef – perfect for long, gentle cooking in a slow cooker. But silverside and topside work well too.
Lean beef cuts from the chuck also include shoulder ranch steaks and shoulder tender roasts or medallions, which are small round steaks. Brisket or lower chest. The flat half of the brisket or ...