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Understanding the Brisket: A brisket is a cut of meat from the lower chest of beef, consisting of two parts: the flat and the point. The flat is leaner, while the point is more marbled with fat. Both parts need to be cooked properly to achieve the desired tenderne...
Pork was also cooked in this way because it needs to cook so much longer than beef in order to be safe to eat. If anyone is willing to try to cook pork in a pressure cooker, it comes out so tender — a bit like that brisket...
So brisket… pot roast… stew… you name it. A little dab of tomato paste will catapult it into the heavens. I feel better having shared this with you. I feel lighter. Figuratively speaking, of course. Now, it's time to season it up! Add some kosher salt—I start with just half...
especially barbecue beef briskets. Barbecue connoisseurs feel the presence of a smoke ring indicates the item was slow smoked for a long period of time. Occasionally consumers have mistakenly felt that the pink color of the smoke ring meant the meat was undercooked. To understand smoke ring forma...
3 to 4 pound brisket Sharp knife Large roasting pan Aluminum foil Cooking liquid (optional) A chewy and flavorful cut when cooked properly, a brisket can be braised in liquid in your oven for several hours to achieve fork-tender results. Use the cooking liquid of your choice, from a red ...
This marinade recipe can work for up to a 2 lb. skirt steak. It can be doubled or tripled to accommodate more meat. If you’re making multiple skirt steaks for a crowd, consider marinating them together in a large bag. Just be sure that all of the meat has been properly submerged ...
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Another example is if you sell smoked brisket by the pound, your portion cost is the cost per pound of brisket. Portion cost is especially important for buffets, cafeterias, by the slice pizzerias, and other businesses where individual portions are served in place of meticulously composed dishes...
Step one: Prep the cut.If your cut has a membrane attache, separate it by using a paring knife to cut through it and peel it off. You can slice the liver, cut it into big chunks or cook it whole; if slicing, leave pieces at least 1/2-inch thick so they don’t dry out while ...