Beef brisket: what is it and how to cook it?

Many recipes use beef brisket. This product is famous for its taste and nutritional properties.Before you buy beef brisket, you should examine its features and subtleties of cooking.

Beef brisket is a long piece of flat-shaped carcass. This part is extracted by removing the ribs from the chest. When the meat is cut from the carcass, it is rolled into a roll and cut into slices before sale. Since this part is quite tough, not every hostess prefers to contact her.

Beef brisket can be divided into three parts.

• Front. This is beef, in which there are no bones, but there is a large amount of fatty layers.
• Core. This is meat on the bone with fatty layers.
• The middle. Lean piece of meat with small bones.

Caloric intake is about 217 kcal for every 100 grams. Of these, proteins occupy 19.3 g, fats - 15.7 g, and carbohydrates are absent.

Such meat is valued for its nutritional value. The composition contains vitamins from group E, PP, B, choline.

Choosing bacon, you should pay attention to many indicators, the key of which is considered the age of the animal. It is best to acquire the meat of young animals, so it is not so tough and is famous for its ease of preparation and aroma. Meat is characterized by dark red flesh, along with almost white fatty layers.

In addition, it is important to consider the smell of the product. Meat cannot have a sour or sweet smell; this will indicate incipient rotting processes. A fresh piece has a delicate, subtle scent.

In order for the brisket to be deliciously cooked, you should become familiar with some of the features.

• If you want to cook the first dishes, you need to choose the part of the brisket, in which no bones are present. In front of a large amount of fat, due to what the broth will be different saturation.
• If meat is purchased for stewing, the brisket core will fit.
• To create a roast should purchase the middle part.

Beef brisket is good in any form. Stewed, fried, smoked or boiled beef will have a rich taste and aroma that will appeal to any gourmet.

Many housewives cook beef sternum in a slow cooker. Before that you should thoroughly rinse the meat under running water, cut into portions and place in a special dish. Preparation is carried out in the "Frying" mode. Chunks of beef should be roasted on both sides. To enhance the taste in a slow cooker, you can add vegetables. After roasting, the dish is cooked in the mode “Stewing”.

Often on the tables there is brisket, cooked on the grill. Before cooking, the meat is thoroughly washed under a tap and the marinade is prepared. Processed marinade beef infused in the refrigerator for a day, after which it can be placed on the grill. Frying is performed on an open fire until fully cooked.

Grilled sternum has a high rigidity, so you still have to resort to extinguishing.

Oven baked meat is often used on holidays. Pre-brisket is well processed: washed, removed all the fat and tendons, dried. On the table, the meat is served cold or hot.

With the help of beef brisket can get many dishes that will have useful qualities and nutritional value. Meat is suitable for the first, second, in addition, it is easy to prepare.

This dish is from Turkish national cuisine.

Cooking is carried out using the following components:

• brisket - 1 kg;
• chickpeas - 0.3 kg;
• onions - 2 heads;
• carrot - 1 pc .;
• celery - 1 pc .;
• sweet pepper - 1 pc .;
• cilantro bunch;
• ground cinnamon - 1 tsp;
• garlic - 5 cloves;
• sweet paprika - 1 tsp;
• ground cumin - 1 tsp;
• butter;
• salt and pepper to taste.

Before cooking, you must first place the chickpeas in water and leave it for 5 hours in the refrigerator.

The meat is cut into small pieces and placed in a pot of water. Then the dishes are put on a slow fire. If a piece of bone was bought, boil it completely.

While the bacon is boiled, you need to chop the vegetables with celery stalk and garlic. After that, onions with garlic are fried until golden brown. Then you can add carrots, spices and tomato paste. All ingredients should be stewed for about 4 minutes.

When the water in the pan boils, add soaked chickpeas and after boiling the broth should boil for 60 minutes. Then zazharka, spices are added. When the soup boils, the pan can be removed from the heat and set to cool.

The following ingredients are required for cooking:

• brisket - 500 g;
• beef fillet - 500 g;
• sweet pepper - 10 pcs .;
• small potatoes - 7-10;
• onions - 5 pcs .;
• dried tomatoes;
• garlic - 1 pc .;
• zira - pinch;
• fresh cilantro;
• a bunch of fresh greens;
• sunflower oil;
• salt, sugar to taste;
• flat cake - 1 pc.

The cake should be put in the freezer.

Finished products need to lay out on a plate and begin roasting peppers. They are laid out in the pan as a whole. After roasting, the finished vegetables are placed on a plate. Onion is cut into half rings and also fried until golden brown with zira, dried tomatoes and garlic. Garlic should be put in the whole pan, removing the husks and roots.

Now you need to put the meat in a pot and pour water. Under the lid closed, the product will be stewed for about 40 minutes. Also there should be added whole potato tubers with zazharkoy. After 40 minutes, you can open the lid and add salt, pepper. The broth should be slightly saltier than desired. If the sour tomato is added to dried tomatoes, you can add some sugar.

Potatoes laid out on the meat, on top should be placed frozen cake. Pepper is placed on the dough. It needs a little salt and grind zira. On top you can put greens. Under the lid closed, all components are stewed for another 40 minutes.

After the dish is ready, you should put the cake on a plate. The dough should be cut into pieces, then the potatoes and meat are laid out. Garlic and pepper can be put on top of the dish.

This dish is traditional. It is a stew of meat on low heat with carrots, onions and garlic. You can add spices to taste. Add other vegetables: turnip, swede or parsnip. Beef broth can be replaced with beer or wine. Serve on the table should be small slices cut across the fibers.

For cooking you will need:

• bacon - 1.6 kg;
• salt, pepper to taste;
• olive oil - 1-2 tablespoons;
• onions - 3 pcs .;
• garlic cloves - 5 pcs .;
• thyme sprigs - 1 pc .;
• bay leaf - 3 pcs .;
• mustard - 1 tablespoon;
• beef broth - 2 glasses;
• carrot - 3 pcs.

Breast is cleared of excess fat. Cruciate cuts should be made on the surface of the meat and fill these places with salt. Beef should be left in this form for half an hour at room temperature.

After this time the meat is placed in a thick-walled pan. The fat side should be on the bottom. It should be fried over medium heat until golden brown on both sides. Then the brisket is laid out on a plate.

Now you need to put shredded onions in the pan. It will be fried until golden brown in the remaining fat after the brisket. Zazharku should be slightly salt and dilute with garlic.

On top of the onion is placed a sternum with spices, which are tied with kitchen twine. The dishes covered with a lid are placed in an oven heated to 150 degrees and stewed for 3 hours. Every hour, the meat should be turned over to ensure even stewing.

After 3 hours, you can add shredded carrots and continue quenching for one hour. After that, the meat is transferred to the dishes and covered with foil. All seasonings need to be removed. The sauce is created from the residual mass in the pan using a blender.

Texas-style beef brisket is a popular recipe, the preparation of which differs in baking at low temperatures with watering with the juice produced. Traditional barbecue flavors come from chili powder or dry mustard.

For cooking you will need:

• beef brisket - 1.8 kg;
• beef broth - 1.5 cups;
• chili powder - 2 tbsp. spoons;
• salt - 2 tbsp. spoons;
• garlic powder - 1 tbsp. spoon;
• onion powder - 1 tbsp. spoon;
• ground black pepper - 1 tbsp. spoon;
• sugar - 1 tbsp. spoon;
• crushed bay leaf.

The processed sternum is placed in a baking dish and put in the oven. Cover the meat is not necessary. Bake for 1 hour. After that, beef broth and 1.5 cm of water are added to the form. The temperature in the oven decreases to 150 degrees. Now the form can be covered with a tight lid and left to bake for 3 hours. When ready, the fat is removed, the brisket is cut into thin pieces. Before serving, meat is poured from the mold.

Baked beef brisket - dinner for the whole family. See the recipe below.