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|
Brisket
The
brisket is located on the underside of the animal below the chuck
primal and is also known as the breast meat, which extends from between
the forelegs to the plate. It includes part of the breast bone and the
lower ends of ribs 1-5. The fore shank, which is the top of the fore
leg, is often included with the brisket primal. The brisket / plate /
flank are often grouped together as one primal cut or they may be
considered as separate primal cuts. Braising and stewing are the
preferred methods of cooking brisket cuts.
|
| Subprimal
Cut |
Retail
Cuts |
Description |
| Brisket |
Brisket
Corned
Beef
Stew
Meat
|
The
brisket is located between the fore
shank and the plate and is directly below the chuck primal. It is very
flavorful, but tough, so it is mainly used for pot roasts and it is
also the cut that is most often used for corned beef. It is usually
sold boneless and more often than not, it is cut into two pieces:
- Back
half, which is also known as the flat half or thin cut.
- Front
half, which has more fat than the back half an is also known as the
point cut or thick cut.
Stew
meat
may also be cut from the brisket.
|
| Fore Shank |
Cross
Cut Shanks
Shank
Knuckle
|
The
meat of the fore shank is tough and is
best when it is cooked in stews. |
BEEF
BRISKET RECOMMENDED COOKING METHOD: Moist
heat/marinate
Rancher's
Brisket
Ingredients
4 lbs beef brisket
1 cup apple cider vinegar
4 large brown onions, thinly sliced
3 cloves garlic, slivered
3 cloves garlic, crushed
1-1/2 tbls bacon fat (This
is from the original recipe, I would recommend extra virgin olive oil
and use about 3 oz of cooked ham to flavor)
1 cup strong black coffee
salt and pepper, to taste
1/2 cup water
Directions
Make slits in the meat with point of knife and insert the slivers of
garlic.
Place the meat in a bowl, cover meat with 1 sliced onion and the
crushed garlic and pour in the vinegar.
Marinate overnight (or at least 8 hours) in the refrigerator, turning
several times.
Preheat the oven to
350°F.
Heat the bacon fat extra virgin olive oil
in a deep, heavy skillet large enough to hold the brisket.
Remove the brisket from the marinade and throw away the onion
and vinegar.
Dry with paper towels.
Brown the meat well on all sides. Remove brisket to a platter.
In the fat remaining in the skillet, saute the remaining sliced onions
until deeply browned.
Pour in 1/2 cup coffee. Bring to a boil, stirring and scraping the
bottom of the skillet to loosen the browned bits.
Spread the onions and
liquid from the skillet in a shallow baking dish.
Place the brisket on the onions.
Season with salt and freshly ground pepper to taste.
Pour in the remaining coffee and water.
Cover tightly with foil and place in oven for 1/2 hour.
Turn the oven down to 250°F. and bake for an additional 2 hours
or until meat is very tender.
Slice the brisket thinly across the grain.
Skim the fat from the pan liquid. Return the meat slices to the pan.
4 servings
Braised in
Beer Brisket
Ingredients
3 lbs beef brisket
3 thinly sliced brown onions
6 red potatoes, cut into 1-inch pieces
4 slices chopped bacon (This
is from the original recipe, I would recommend extra virgin olive oil
and use about 3 oz of cooked ham to flavor)
4 12 oz bottles pale ale or any light beer
2 tbls unsalted butter, softened but not melted
6 carrots, cut in 1 1/2-inch pieces
2 tbls white flour
1 large peeled rutabaga, cut into 1/2-inch pieces
1/2 cup minced fresh parsley
Directions
Preheat oven to 350°F.
Pat brisket dry and season with salt and pepper. Heat the
bacon fat extra virgin olive oil in
a pan, large enough to hold the brisket, over medium-high heat until it
is hot but not smoking. Add the brisket to the pan and brown.
Transfer to a platter.
Add onions to pan and saute until golden.
Add bacon, ham pieces, brisket and beer.
Bring beer to a boil. Cover pan and braise in oven for two hours.
Stir in rutabaga
chunks, carrots and potatoes and braise 45 minutes longer, or until
vegetables are tender. Transfer the brisket and vegetables with a
slotted spoon to a plate.
Cover and keep warm.
Blend 2 tbls butter and 2 tbls flour and set aside.
Bring braising
liquid to a boil and reduce to about 3 cups. Gradually
whisk in flour-butter mixture. Simmer for 3 minutes.
Slice the brisket across the grain and arrange on a plate with
vegetables. Pour some sauce over dish, sprinkle with parsley and serve.
6 to 8 servings
BEEF
GRADING
