Beef brisket refers to pieces of meat with tendons, meat, and oil flowers, that is, the soft muscles of the cow's abdomen and near the cow's ribs, which is a general term. If divided according to the part, the meat in many parts of the cow can be called beef brisket. Foreign imports are mainly cut into strips of beef ribs, taken from between the ribs of the boneless strips of meat, lean meat, less fat, less tendons, suitable for braised or stewed soup. In addition, there is a piece of tenderloin in the upper layer of the tenderloin with less tendons, less oil, and more meat, but the shape is not regular, which can also be called beef brisket, which is a high-grade braised part. Beef tendon can be regarded as a kind of beef brisket, more tendon meat, less oil, and even all lean meat, generally used for brine, not suitable for stew soup, not suitable for braised.
In the dictionary, the only brisket is the brisket. But according to Chinese understanding, it actually includes scalloped (pork belly) brisket (Flank) and so on. There are also the following pieces:
Boneless short rib :The most beef-flavored meat is taken from the cow's chest/short rib or the finger meat next to it.
Skirt Steak : also known as taut belly, bengsha belly or butterfly belly, is the belly of the cow's belly, located near the diaphragm of the cow, half of the belly of the pit, because there is a thin soft gelatin, soft and not hard.
Belly bottom: a piece of meat attached to the pit near the cowhide, thick and tough, difficult to stew.
Belly: A piece of meat in the middle of the brisket and pit belly, in a very small portion. There is soft gum on all four sides, which is very crisp.
Arm-in-arm: Combines the advantages of pit belly and refreshing belly, and the taste is thick and smokey.
Denim: veal breast.
nutritive value
1, bovine brisket provides high-quality protein, contains all kinds of amino acids, the proportion of various amino acids and the proportion of various amino acids in the human protein is basically the same, which contains sarcosine higher than any food.
2, bovine brisket fat content is very low, but it is a source of low-fat linoleic acid, or a potential antioxidant.
3. Bovine brisket contains minerals and B vitamins, including niacin, vitamin B1 and riboflavin. Beef is also the best source of iron you need every day.
4. Bovine brisket also contains carnitine.
Cooking method
1, put a hawthorn, a piece of orange peel or a little tea leaves when cooking, beef is easy to rot, and beef stew can better preserve nutrients.
2, the night before cooking the old beef coated with a layer of mustard, the next day with cold water rinsed and then cooked, cook and then put some wine, vinegar, so that after processing the old beef is easy to cook rotten, and the meat becomes tender, the color is delicious, the aroma is fragrant.
3: When braised beef, add a little sherry, the meat is delicious.
4, beef fiber tissue is thicker, connective tissue and more, should be cut horizontally, the long fiber cut, can not be cut along the fiber tissue, otherwise not only can not taste, but also chew can not be rotten.
5, beef after the wind is easy to turn black, and then deteriorate, so pay attention to storage.
Beef brisket recipes
Soybean braised beef brisket, tomato brisket, red braised brisket, yam brisket, satay brisket, radish brisket, plum wine braised brisket, fish-flavored beef brisket, curry brisket, tofu roasted brisket, spicy cabbage braised brisket, stewed beef brisket.