About beef brisketEdit
Brisket is a cut of meat from the breast or lower chest. While all meat animals have a brisket, the term is most often used to describe beef and sometimes veal. The beef brisket is just one of the eight beef primal cuts. According to the Random House Dictionary of the English Language, Second Edition, the term derives from the Middle English "brusket" which comes from the earlier Old Norse "brjósk", meaning cartilage. The cut overlies the sternum, ribs, and the connecting, costal cartilages.
Beef brisket is a beef cut removed from the breast section underneath the thin ribs, behind fore shank. The fresh brisket are low-priced, boneless slices that necessitate long and slow cooking to eliminate the collagen existing in the connective muscle tissues resulting tenderness. The long piece is cut in half for marketing. The brisket is found in the supermarkets as a flat cut or a point cut. The flat cut is leaner while the point cut has more savor due to a bit of extra fat and it is also called deckle. The beef brisket is the cut of the beef which is often used for corned beef; corned beef is beef that is cured in salt brine, often with spices. Raw brisket is stored in the refrigerator, preferably in the coldest part of the freezer for just less than five days. If the brisket is frozen, then it can be kept for less than twelve months. Brisket is regularly cooked using a braising method which involves a liquid that generate fantastic gravy. The texture of brisket entails slicing across the grain through the long fibers into thin slices. It does not matter how the brisket is sliced because it will still have the same delicious flavor.