Brisket is the loose muscle of the cow's belly and near the ribs. Brisket is a piece of meat with sinews, meat, and greasy flowers. In terms of taste and appearance, the meat from many places on the cow can be called brisket, but it mainly refers to the loose muscles concentrated in the cow's abdomen and near the cow's ribs. Beef brisket is rich in nutrients, tender and tough, loved by everyone, brisket cooking methods are also varied, each one is unique.

Note

When the brisket with radish, immediately become familiar with the radish beef brisket pot, spicy or not, feel free to adjust, are very distinctive. Cooking brisket put a hawthorn, a piece of orange peel or a little tea, beef is easy to rot, clear stew beef can better preserve the nutrients. Beef fibrous tissue is thicker, connective tissue and more, you need to cut across the long fibers to cut off, but can not follow the fibrous tissue cut, otherwise not only can not taste, but also chewed not rotten.