Beef Brisket

Beef Brisket


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In this Holiday Foods video clip, we join host Famous Fat Dave as he teaches us some of Passover's history. One main thing during Passover that many people do is eat beef brisket. You wont believe the amount of brisket cooked on Passover. Dave unlocks some of the holiday's secrets and eats a little bit during it.


What Part of the Cow Is Brisket?

Brisket is a cut of beef that comes from the lower breast or pectoral muscles of a cow. Because this area is so well-exercised, it makes for quite a tough piece of meat that&aposs full of connective tissue. This is why it&aposs best suited towards a low and slow cooking process. 

Brisket can be a rather large cut of meat, with a full brisket (sometimes known as a "packer brisket") weighing between 10 and 14 pounds. It actually consists of two muscles that overlap: the "flat," or the "first cut," which is the thinner part, and the "point,"—ਊlso called the "deckle point" or the "second cut" — which is the thicker and fattier section of the brisket. 


Italian Braised Brisket

We’ve heard from many readers that you are a little intimidated when it comes to cooking brisket. We totally understand – beef brisket can be tough and dry unless it’s cooked properly.

Today’s Italian Braised Brisket recipe is one that anyone can make successfully, and you’re sure to love the results!


Big beef lends itself to offset smoking, and no sauce

Cholesterol aside, that thick, slow-smoked brisket also lent itself to Texas’ signature style of smoking meats: the offset smoker. This is a smoker where the fire box sits off to the side of the smoker, with no actual flame under the meat. This allows the smoke to slowly envelop the meat, cooking for eight or more hours at temperatures of around 225 degrees and saturating the beef with the flavor of the wood.

“With a fire off to the side and exhaust on the opposite side, it’s bathing the meat in that smoky air,” Vaughn says. “That’s certainly going to be a better cooking method for brisket, that needs a long, slow cooking time in order to tenderize it.”

The type of wood smokers used varies by region, based mostly on the trees native to the area. Central Texas uses oak, San Antonio and all points south and west use mesquite, and pecan and hickory are most popular in north and northeast Texas. Although, interestingly, Dallas’ famous Pecan Lodge doesn’t actually use pecan.

Because the cooking process puts so much flavor into the meat, Texas has traditionally given a hard pass to rubs and sauces, preferring to let the brisket speak for itself.

“We’re really known for salt and pepper,” says Vaughn, which is kind of like a restaurant saying it’s known for its tap water.

Sauces were never big in Texas, and urban legend says real Texas barbecue joints don’t offer it at all. That wasn’t the full truth, but there were plenty of no-sauce spots. The last holdout was Kreuz Market in Lockhart, which for years smoked under an iconic sign that read, “No sauce, no forks!” Kreuz, along with nearly every other barbecue joint in the state, now happily serves sauce. But in true Texas fashion it is always an individual choice.

“We like sauce just fine,” Vaughn says. “But we like it on the side. We like to control how much sauce we put on or none at all.”

Because nobody’s telling a Texan how much of anything they can or can’t have. Especially when it comes to barbecue.


9 Things You Didn’t Know About the History of Texas BBQ

This history of Texas BBQ is filled with grit and gumption, much like Texas itself. Get a Texan talking about barbecue and you could be there for days. Suggest that you’re a fan of some other type of BBQ (Kansas City, Memphis, Korean…) and you’ll be met with a cold stare and possibly a knock-out punch. We are that passionate about our smoked meats.

The story of the history of Texas bbq and how it came to be such an ingrained part of Texas culture is a long, winding, mouthwatering road. Here are a few fun tidbits to wow your friends the next time you’re gathered over a plate of beef brisket:

  1. The term barbecue most likely came from the translated Spanish word barbacoa. This traditional Spanish cooking form involves burying meat (beef, but also goat or sheep) in the ground over hot coals, wrapped in leaves. While this might be the origin of the term, in Texas they are never interchangeable. We still enjoy barbacoa here as a Mexican-food staple. In fact, the International Championship Goat Cook-Off is held right here in Texas. So when we say barbecue we mean barbecue and nothing else.
  2. Although the Native Americans, Spanish, Mexicans, and black population practiced styles of barbecue, we owe our modern translation to the German and Czech immigrants of the mid-1800s. These hard-working settlers opened grocery stores and meat markets throughout Central Texas. Butchers smoked leftover meat to keep it from spoiling.
  3. The “leftovers” soon became a mainstay with cowboys, impoverished blacks, and migrant cotton pickers. As such, many folks originally considered barbecue a poor man’s dish. The slow cooking process made the meat quality inconsequential. Lesser desired meat cuts were even given to workers as part of their pay.
  4. These original barbecue lovers started the tradition of eating barbecue on a piece of butcher paper served along with whatever they could find on the grocery store shelves. Typically this consisted of crackers, pickles, onion, or jalapenos. And restaurants still serve these as accompaniments today.
  5. Migrant cotton farmers unintentionally spurred the barbecue industry. As they traveled following the cotton, more dining options were needed for the temporary surge in population. Field workers weren’t usually welcomed in restaurants. But meat markets serving barbecue were a casual affair and anyone was welcome, regardless of what you did for a living. Temporary smokers would set up shop when the migrants came to town, serving from dawn until dusk…the original “food truck” of Central Texas.
  6. After the Civil War, beef became “what’s for dinner” in Texas. Cattle prices rose as cowboys drove Texas longhorns northward along the famous Chisholm Trail, taking their barbecue love with them. This pathway, which stretched from Texas all the way to Kansas City, passed right through current-day barbecue belt towns like Lockhart, Luling, and Taylor. In traditional Texas humbleness, many Texans make the claim that northern barbecue meccas like St. Louis and Kansas City wouldn’t even know how to spell BBQ if it weren’t for our Texas cowboys.
  7. Sanitation regulations of the 1900s put a stop to the open-pit style of the early days. Instead the German technique of using enclosed brick smokers prevailed. Much later, the 55-gallon steel drum smoker was created, known as “The Texas Hibachi”. This moveable machine gained fame nationwide and enabled pitmasters to take their show on the road, increasing the popularity and participation in barbecue cook-offs. There are now more than 100 barbecue competitions in the state of Texas.
  8. It wasn’t until the 1950s that Texas barbecue joints started exclusively offering brisket. Prior to that meat was ordered as ‘beef’. If you wanted fatty (moist) beef you would be served brisket. If you wanted lean, you would receive the shoulder clod. Few modern barbecue eaters realize this distinction, although you can still order the meat by brisket or clod at Smitty’s Market in Lockhart.
  9. Even though barbecue was born a poor man’s food, it has been proved fit for kings. And presidents. Lyndon Baines Johnson served barbecue at a state dinner for the president of Mexico back in the 1960s. Today, the Central Texas style of barbecue has spread worldwide. It can be found in Southern California, New York City, and even faraway locales like Great Britain and Australia!

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.


Beef Brisket Noodle Soup

Beef Brisket Noodle Soup originated in China and is made out of beef, beef stock, vegetables and noodles (commonly used is the egg noodles). It is a very common noodle dish in Southeast Asia and East Asia and you will see a lot of variations throughout the region like the Pho Bo in Vietnam and the Beef Ramen in Japan.

History says that the original Beef noodle soup was invented by the Hui people which is a Muslim ethnic group in China during the Tang Dynasty in which they use halal beef and no soy sauce. Since the this dish became popular all over the world so popular this noodle soup even the Instant Noodles nowadays have this flavour.

I always enjoy this dish and is one of my favorite Chinese dishes but not all restaurant I guess do it right as some of them is missing that beefy soup flavour or missing the consistency and sweet/salty flavour of that beef brisket sauce. To get the best flavours in this dish you need to make your own beef stock using beef leg bones boiled slowly for at least 2 hours, using the bought stock in supermarkets wont yield the taste you get from Chinese restaurants. Also the beef brisket used for this dish (not the soup) is cooked separately together with any ligaments that you can get from the boiled leg bones, also cooked slowly until the texture from that beef ligaments make soup thick in consistency.

So if you have a bit of time and patience preparing for a nice noodle soup then try this one at home and make sure don’t miss a step or make a shortcut to enjoy the real flavours of this dish.


Tips for Getting the Most Out of Your Meat

Get the Right Knives

You don’t want to use any old kitchen knife to slice your finished meat. Having the right kind of knife for brisket can make all the difference. You want it to be sharp and to also use a straight or Granton style blade. You can also get away with using a scalloped blade – but you should definitely not use a serrated blade.

Remember, your brisket is going to be incredibly tender when it’s ready to slice and serve. The last thing you need is a blade that tears all of your hard work to shreds.

A sharp, straight blade will lead to restaurant quality, beautiful and thin brisket slices.

Which Type of Wood Should I Use?

We’ve created an entire resource dedicated to breaking down the best types of wood for smoking brisket right here if you want to take a deep dive on this topic.

It’s is a very beefy, strong cut that can stand up to strong flavors. Hickory wood is a popular choice, as is Oak, Mesquite, Maple, and even fruit woods like Cherry.

Consider an Injection Recipe

One of the toughest aspects of smoking meats for a beginner is getting your end moisture levels right.

A great way to help manage your moisture, and also to add some flavor, is to consider a brisket injection recipe.

With just a little bit of extra leg work on the front end, an injection can help to make the cooking process itself a little bit more hands off.

Leftovers and Reheating

It’s no secret that brisket is a massive cut of meat to work with.

Any time you’re putting a 12 to 20 pound hunk on the smoker, odds are you’re going to have some leftovers. Which isn’t a bad thing at all! Tacos, sandwiches, and many more tasty possibilities exist for your leftovers.

The key is proper storage and reheating your beef the right way to maximize the leftover flavor and tenderness. Check out our complete guide for reheating brisket leftovers to get ready to take advantage of each piece of BBQ!

We also have some great leftover brisket tacos ideas for some inspiration on getting the most out of your leftovers.


Other Name for Brisket Around the World

If you want to get brisket in another country, you will need to know how to ask for it. Each culture cuts beef differently and has different names for it.

In Belgium and parts of Holland and France, brisket and flank are both called flank. In other parts of France, brisket is not cut separately and is part of the chuck. You might need to bring a chart to show the butcher which part of the cow you want.

In Canada and France, the usual term for brisket is “poitrine.” A flat brisket is “pointe de poitrine de boeuf,” and a full brisket is “poitrine complete.” “Le tendron” is another French term for a full brisket. In Spanish, beef brisket has two names, “el pecho des res” and “la falda de res.” In Israel, brisket is “bruit” or “chazeh.”

In West Texas, dry-rubbed beef brisket and beef ribs smoked with mesquite are sometimes called “cowboy barbecue.” In South Texas, barbacoa brisket is slow-cooked brisket often served in tacos.


What is Brisket? (with pictures)

In almost any meat animal, there are regions of the body used for different cuts. The brisket is the lower front region, akin to the breast area of a chicken. It is, in general, one of the tougher cuts of meat, but it can become very tender through slow cooking and regular basting. Brisket is also a popular choice for slow-cooked pot roasts and corned beef.

Brisket is a relatively inexpensive cut of beef, lamb or pork found on grocery store shelves, but it can also be one of the toughest cuts if not prepared properly. Meat cutters often divide a whole piece into two separate parts before presenting it for sale. The flat cut portion is very lean, but less flavorful and more difficult to prepare without a slow cooker. The other cut, called a point cut, is more marbled with fat and collagen, which makes it more flavorful and easier to tenderize through slow cooking at low heat.

A point cut beef brisket is often included on the menu of Southern-style barbecue restaurants, especially in the state of Texas. Although other animals have a brisket suitable for braising or barbecuing, the default type for that served as barbecue is beef. Large slabs of point cut or even whole brisket are placed on racks in a barbecue smoker, with an indirect heat source of wood chips providing a controlled slow cooking atmosphere. Beef prepared for barbecue could spend at least 10-12 hours in a smoker or other cooker before it is ready to be served.

Beef brisket becomes very tender after slow cooking because of a cap of fat, known in some circles as a deckel. The meet is placed in the slow cooker, oven or smoker with the fat cap on top, which allows gravity to draw it into the meat very slowly. The slow cooking process also allows the collagen and fat between the muscle tissues to melt, not burn or sear. A brisket placed in a standard slow cooker or crock-pot could be ready to serve in as little as 2-3 hours, if time is a consideration.

Corned beef is a popular cured meat often made from the flat cut portion. The "corned" in corned beef refers to the large corns or kernels of salt used to brine the meat for preservation. It is also popular as a deli sandwich meat and as a substitute for pork-based bacon forbidden by Jewish dietary laws. Brisket is also a cut of choice for pot roasts and slow-cooked stews.

A regular DelightedCooking contributor, Michael enjoys doing research in order to satisfy his wide-ranging curiosity about a variety of arcane topics. Before becoming a professional writer, Michael worked as an English tutor, poet, voice-over artist, and DJ.

A regular DelightedCooking contributor, Michael enjoys doing research in order to satisfy his wide-ranging curiosity about a variety of arcane topics. Before becoming a professional writer, Michael worked as an English tutor, poet, voice-over artist, and DJ.


Watch the video: Healthy Πένες με Ψαρονέφρι high protein Επ. 02. Kitchen Lab TV. Άκης Πετρετζίκης TV


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