Oh, you don't have bolar? Ok. So, corned beef, bolar, silberbeet, I'm starting to get a list here. Our corned beef is very different before you protest.
Bolar is a very tough piece of beef that needs careful cooking for hours to get edible, or so I thought till I cooked my piece from my half cow. It was Devine!
Interesting. There are obviously regional variations using the same word for similar cuts.
When I was looking I got the impression that bolar was a cut from somewhere in the region of the shoulder to the shin. That vertical region crosses the horizontal cut we know as the brisket, so at some stage they are nearly the same.
There are even different cuts in the UK depending upon where you live. In Yorkshire the brisket goes from the rib area, over the shin and round the the breast to give us three brisket joints: point end, thick rib and plain old brisket. All of them have to be tied for roasting. Point end is the dearest of the cheap cuts and the meaty bit looks like a number 9 or a comma when tied. Thick rib is folded and tied, it looks like an n or horse shoe. Common or garden brisket is rolled in a spiral like a Catherine wheel.