AtlasMas
Brisket
fattiness
flavour distinctiveness
For roasting
For ground meat
For grilling and spit-roasting
For braising
For cookingBrisket is a flat, finely collagen-marbled cut of meat with a light covering of fat packed with flavour. It is found at the centre of the rib cage, where the ribs are connected. It is an ideal meat for boiling and braising. From a single piece of meat, you can prepare both broth and tomato beef sauce. Similarly, it can be used for dill and horseradish sauces. Also try roasting it under a lid with only herbs (rosemary, thyme) and shallots. It is also prepared as brisket (slow roasted in a smoker) and pastrami (salted and smoked brisket).
Brisket
