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.

Recipes

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  Recipe

  红葡萄酒炖牛s和珍珠洋葱和星茴香

  The sweet, subtle flavor of star anise gives this comforting braise an exotic twist. I like to season the brisket with a fragrant spice rub a day before braising so…

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  Recipe

  烤鸡蛋和咸牛肉和酸菜哈希

  In this Reuben-style dish, potatoes with gloriously crisp edges cradle just-set eggs. Serve with rye toast and Russian dressing for the full Reuben effect.

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  Recipe

  Beef Stew with Horseradish Mustard and Ale

  这种丰盛的炖菜需要一些漂亮的烤硬皮面包。

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  Recipe

  烟熏慢炖牛奶

  您不必整天吸烟者就可以在桌子上烧烤吃晚饭（即使在一个工作日的晚上）。取而代之的是，慢慢煮牛ket，直到它如此嫩，以至于……

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  Recipe

  Homemade Pastrami

  Making pastrami at home takes time—a little over a week, in fact—but very little effort. The long brine and slow smoking infuse the beef with flavor and keep it tender.…

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  Recipe

  慢煮牛式牛奶粉，红酒和焦糖洋葱

  Pomegranate molasses and seeds add seasonal flair and a fresh, sweet-tart taste to this brisket, ideal for the Jewish holidays and other special occasions. Prepare this dish a day or…

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  Recipe

  Irish Corned Beef and Vegetables with Dill Pickle-Horseradish Cream and Guinness-Mustard Sauce

  Using a little beer to boil corned beef provides a pleasant malty flavor. Choose a dark beer, such as Guinness or other stout or, for a hint of sweetness, try…

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  Recipe

  咸牛肉和白菜

  In this take on the classic Irish-American boiled dinner, the vegetables are drizzled with garlic butter and broiled for added flavor. Pickling spice is a blend of cardamom, bay leaves,…

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  Recipe

  Shredded Brisket Tacos with Chipotle Dressing

  这种甜美的辣炸玉米饼馅料基于Salpicon，Salpicon是Tex-Mex美食中流行的切碎或切碎的冷牛肉沙拉。