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牛肉牛

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它是什么?

牛ket是从转向肩部下方取出的牛肉。坚硬的切割,如果煮得低和缓慢,尤其是潮湿的热量,它会煮熟,并具有浓郁的味道。它是在盐水中著名的,可以制成咸牛肉,并且经常被用作逾越节晚餐的核心。Brisket may also be cut up for stew and cooked brisket. Leftover brisket can be easily sliced into uniform pieces, making it perfect for sandwiches.

Brisket comprises two distinct muscles: the flat muscle and the point muscle. The flat muscle (the broad part at the upper-right end of the photo), as its name implies, is flat, wide, and fairly lean; it tapers at one end. At that tapered end, separated by a thick layer of fat, the flat overlaps the smaller, fattier point muscle (at the lower-left in the photo).

Kitchen math:

A whole brisket weighs in at between 10 and 15 pounds.

没有吗?

Though few cuts can top brisket for flavor, you can substitute other cuts when making a pot roast, including a boneless chuck roast or a blade roast or even short ribs.

How to choose:

Unless you live in Texas barbecue country, where brisket is the meat of choice for slow-smoking, you’re not likely to find a whole one in the meat case. Instead, you’ll see brisket halves, usually labeled “point half” and “flat half.”

After cooking, the flat half (also known as the first cut, flat cut, or thin cut) holds together in neat slices, whereas the point half (also known as the second cut, point cut, nose cut, front cut, or thick cut) tends to shred.

When deciding how much to buy, keep in mind that brisket exudes a lot of juice during cooking and may weigh 40 to 60 percent less by the time it’s done. We found, for example, that our brisket recipe yielded about 5-1/4 pounds of cooked meat from 9 pounds of raw brisket flat halves. To offset the moisture loss, it’s important to choose briskets that aren’t trimmed of too much fat and that have nice marbling (intramuscular fat). The fat bastes the meat as it cooks and enhances the flavor, and then you can trim it away before eating.

牛ket通常被卖掉无骨,这使切片和轻而易举。

How to prep:

Remove any excess external fat. Tougher cuts with lots of connective tissue do best with gentle, moist heat and lots of time; long-cooking stews and braises are ideal for cuts like beef brisket. The slow, low-heat cooking allows connective tissue to break down into soft, silky gelatin, which gives the braise or stew a wonderful, rich mouth-feel.

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  • 用户avater
    Sbreckenridge |2009年4月2日

    Luv2ck2,
    伦敦烤肉是一个术语,可以应用于几种不同的肉类,但通常是侧面牛排(从后面的动物,就在后腿前面),而不是牛ket。像牛ket一样,整个侧面牛排也具有宽阔,平坦的末端和尖锐,更薄的端。

  • reg123 | 04/02/2009

    我以为伦敦烤肉是一个牡蛎刀片,中间切了馅饼。

  • luv2ck2 |2009年4月1日

    我看过一些标有伦敦烤的牛肉;这与牛ket一样吗?另外,伦敦出售的屠夫之一告诉我,有两个切割的伦敦烤肉,其中一个被称为牡蛎切割,更嫩。这个牡蛎切割可以是牛s的点切点吗???当超市没有命名和标记肉类的标准时,这会令人困惑。谢谢。

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