Brisket is a generic term for the flabby muscles in the belly and near the ribs of a cow.

There are many parts of the cow that can be called brisket. In addition, the upper part of the tenderloin, which has a less sinewy, less oily, and more meaty, but less regularly shaped side of the tenderloin, can also be called brisket.

But as understood in Chinese, it actually also includes fan (五花肉) brisket (Flank) and so on. There are also the following:

1. Pit brisket: The most flavorful beef brisket, taken from the cow's breast bone/rib (short rib) or next to the cow's ribs (Finger meat) part of the meat.

2, cool brisket: also known as taut yarn brisket, Avalanche brisket or butterfly brisket, is the brisket of the cow's belly, located near the cow's diaphragm, cool brisket half of the pitted brisket, because there is a piece of thin, soft gelatinous, soft and not hard.

3, brisket bottom: connected to the pit brisket near the cow's skin under a piece of meat, thick and tough, it is difficult to braise.

4, brisket angle: a piece of meat in the middle of the brisket and pit brisket, the portion is very small.

Expanded Information

Brisket practice:

Main ingredient; 300 grams of beef brisket, 100 grams of radish.

Accessories; 150 ml of beer, 2 pieces of cinnamon, 3 grams of hawthorn, 2 slices of fragrant leaves, 5 grams of green onion, 2 grams of salt, 1 stick of cilantro, 5 grams of ginger.

Brisket stewed radish practice

1, radish peeled and cut into pieces.

2, green onion ginger cilantro spare.

3, brisket cut into pieces.

4, brisket cold water into the pot, add ginger, blanching.

5, pot of brisket, beer, water, cinnamon, hawthorn, sesame leaves, green onions, radish, salt.

6, large fire boil, turn small fire 1 hour.

7, brisket stewed radish finished picture.

Baidu Encyclopedia - Beef Brisket