Ingredient
Beef brisket
A hard-working muscle from the front of the animal, full of collagen and unforgiving of a quick cook. Given eight hours it turns into the most tender cut on the carcass; given one, it is inedible.
- Sourcing
- Ask a butcher for the point end for barbecue and the flat for braising and salt beef. Supermarket brisket is usually rolled and trimmed hard, which costs you the fat you need.
- Varieties
- Point (deckle), Flat, Whole packer
- Quality cues
- Deep red with a thick, even fat cap and visible marbling. Pale meat with the fat trimmed away will dry out however slowly you cook it.
- Substitutions
- Beef chuck, Beef short rib
- Storage
- Refrigerate at 4°C or below on the bottom shelf. Freezes well whole.
- Shelf life
- 3-5 days refrigerated raw; 6-12 months frozen
Nutrition
Per 100 g
- Calories
- 198 kcal
- Protein
- 14.7 g
- Fat
- 14.9 g
- Carbs
- 0.1 g
- Fibre
- 0 g
- Sugars
- — g
- Sodium
- 1217 mg
From USDA FoodData Central (#170199). Raw, edible portion.