This beef joint is a certified customer favourite. It’s ideal for low and slow cooking, so you don’t have to spend the time you might not have trying to juggle your dinner plans! By slow cooking, you can really bring out the best flavour and tenderness in your Beef Brisket, without really having to lift a finger. This cut is also perfect for shredding and adding to practically any dish, such as a stew, a sandwich or even a soup.
Boneless Brisket
Boneless Brisket
BEEF BRISKET
CHARACTERISTICS
There are two briskets sitting in the under chest between the front legs. The brisket is well exercised with a lot of connective tissue. Whether you choose the brisket flat navel end or brisket point end it’s a forgiving cut, but the margin between delicious and juicy and dry and stringy is small.
WHAT TO LOOK FOR WHEN BUYING BEEF BRISKET
The first thing to look for is a thick ribbon of fat, about an inch thick along the top, this will ensure the beef will keep moist while cooking and will be easier to cook. Also, feel for one that is softer or flexible (for the want of a better word) this will turn out better than a stiff one.
BEST COOKING METHOD
The brisket responds well to slow-cooking methods.
| color | Gray |
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