nha cai uy tin , nha cai uy tin , tap chi me va be , casino truc tuyen , casino uy tin , casino tot nhat , danh bai , poker online , casino , bao ve viet nam , bao ve viet nam , suc khoe , thoi trang nam 2014 , suc khoe 2014 , shop thoi trang , tin tuc thoi trang phim le , hi tech , tin cong nghe , cong nghe , thoi su , tin moi , thoi trang , the gioi smartphone , cong nghe , may tinh bang gia re , dien thoai , su kien , game mobile , nghe si viet , the gioi nhac , nha cai , dien dan bong da , best bookies, clevermart.vn , goldcare.vn , phonereview.vn , tinhangngay.vn , sieuthisachnoi.com , doctruyentranh.tv , sieuthismartphone.vn , kinhthongminh.org , thietbithongminh.tv , sieuthithietbiso.org ,

7. Brisket

Posted in Beef Cuts

This is a boneless, rather fatty roast (see why I like hump!) from the breast of the cow. This cut is usually pickled and boiled for hours to be used in one of its famous dishes as 'hot beef on rye' or 'corned beef' as some prefer to call it. Apparently it got the name 'corned beef' because the Irish practice was to cure it with corn-sized grains ofsalt probably like our kashering salt! It also makes wonderful deli pastrami and smoked brisket cold cuts.
 
Stewing beef, Brisket fat, Deboned Brisket, Deboned Brisket Roll & Roast

 
Stewing Beef
 
Beef Fore Quarter sliced into ± 15mm slices
Light red to dark red meat with visible white fat.

For delicious Stew Recipes, click here.

 

 
Brisket 
 
Brisket sliced into ± 15 mm slices.
Light red to dark red meat with visible white fat.

 

 
Deboned Brisket 

 

 
Deboned Brisket Roll 

 

 
Brisket Roast
 

 

 
Brisket Fat