Beef brisket

In the process of cutting the carcass, the cow's ribs and breast bone are removed, after which a flat and rather long piece of meat remains. This is beef brisket, which almost always curls up into a roll and ties - this is how it is stored.

From this roll, pieces of the necessary size are usually cut off, which go on sale. In general, we can say that this type of beef meat consists of four parts: the front and middle parts, the core and the brisket itself. In its structure, beef brisket is quite layered, it has many fat layers. This meat product has good taste, but often remains underestimated due to excessive rigidity.

The front of the beef belly is characterized by almost complete lack of bones and a lot of fat. For culinary purposes, this meat part is mainly used to prepare various strong broths and soups, but the fat in the finished meat is removed.

Brisket nucleus - belongs to the most valuable parts of beef carcass, in which there is a thoracic bone and a fat layer. Such meat can be stewed, but it is best to boil it, since the finished dish is very tasty and juicy. This piece can be purchased with or without bones, salted or rolled up roll.

The middle part of beef brisket is also considered a good variety of meat. It is quite lean and has a small number of bones. It can make a wonderful roast and a variety of first courses.

What else can you create from beef brisket if it is mainly customary to cook and simmer it in our country, since other methods of heat treatment do not allow you to soften this rather tough meat properly? By the way, such methods have not even been heard of in Texas: there, beef brisket in baked form is an integral part of the barbecue party. The secret is simple: prolonged baking at a very low temperature - and the finished dish is incredibly juicy and tender.