Beef brisket refers to a piece of meat with muscle, meat and oil, which is a general term. According to the parts, the meat in many parts of cattle can be called breast meat. Imported from abroad are mainly beef ribs cut into strips, which are boneless strips taken out from between the ribs. They have more lean meat, less fat and less tendons and are suitable for stewing or stewing soup.
In addition, in the upper layer of tenderloin, there is a tenderloin with less muscle, less oil and more meat, but its shape is irregular. It can also be called beef brisket, which is an excellent braised part. Beef tendon can be regarded as a kind of beef brisket, with full muscles, little oil and even lean meat. Generally used for marinating, it is not suitable for stewing soup or stewing. In the dictionary, there is only one piece of beef brisket, but according to China people's understanding, it actually includes fan-shaped beef brisket.
Related introduction
Beef brisket provides high-quality protein and contains various amino acids. The proportion of all kinds of amino acids is basically the same as that of all kinds of amino acids in protein, which contains more sarcosine than any food. Beef brisket is low in fat, but it is a source of low-fat linoleic acid and a potential antioxidant. Contains minerals and vitamin B, including nicotinic acid, vitamin B 1 and riboflavin. Beef is also the best source of iron needed every day, and it also contains carnitine.
When cooking, put a hawthorn, an orange peel or a little tea, and the beef will rot easily. The stewed beef can better preserve the nutrients. Coat the old beef with mustard the night before cooking, rinse it with cold water the next day, and then cook it in a pot with wine and vinegar. After this treatment, the old beef is easy to boil, fresh and tender, delicious and fragrant.