BEEF BRISKET|BEEF CUTS

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BACK Beef Brisket Common Cuts

Boneless Brisket (Whole)
Boneless Brisket Pointcut
Boneless Brisket Flatcut
Corned Beef Brisket Pointcut
Corned Beef Brisket Flatcut
Ground Beef regular (30% fat or less)

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.

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 fa~~t 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

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