Less expensive cuts such as brisket, silverside or topside have plenty of collagen, a protein present in connective tissues. |
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Pastrami in New York is smoked salt-cured brisket with ginger, garlic, coriander, pepper and other spices on it. |
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For beef, good casserole cuts are shin, brisket, neck, topside, thick flank or shoulder. |
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The Carolinas can rightfully claim to be the cradle of American barbecue and Texas is by far the brisket capital of the world. |
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The butchers had belly of pork, breast of lamb, brisket of beef, neck of lamb, offal such as liver and heart, and hock of bacon. |
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The brisket is thinly sliced and rolled, displaying its beautiful marbling. |
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Meats include St. Louis-style ribs, hand-pulled pork, brisket and steak, as well as chicken and fish. |
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Islands of tender beef brisket float among rice vermicelli in a delicate lemongrass broth flavored with scallion, cilantro and onion. |
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In addition, dour men in chef's hats will carve up smoked meat brisket, roast beef, lamb or chicken for you. |
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A pork brisket is larded with garlic and onion, garnished with crushed pepper, salt and put in ceramic or an enamel saucepan. |
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In addition to sundry salads and appetizers, Bobby Q's offers pulled pork, two types of ribs, and beef brisket. |
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Silvian advocates braising the brisket at least one day before serving it, then chilling the meat and sauce separately. |
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Environmental concerns aside, the polystyrene plastic doesn't seem to have an adverse affect on the taste of ribs, pulled pork or brisket. |
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Recommended dishes include the fresh chicken in red wine and cold beef brisket with fresh leeks. |
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We had herbed chicken, beef brisket, chili beans, fruit salad and corn on the cob. |
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For dinner, there was rolls, mash potatoes and gravy, brisket and green beans. |
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Apparently, the steaming process reduces the size of the brisket but maximizes the flavor. |
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This year at the Pocono 500, we did polenta, shrimp scampi, barbecue brisket, ribs, skirt steak, braciole and berries with zabaglione. |
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You want to look for a brisket with the most fat, because it protects and bastes the meat naturally. |
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These wines can match up quite well with spicy foods, from barbecued brisket to beef enchiladas. |
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Heavy wood smoke is perfect for ribs, turkey, brisket and pork shoulder but never for a delicate chicken. |
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There are several commercial tags that can be applied to the ears or brisket to establish permanent identification. |
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The belly portion of the brisket is removed by a cut continuing to the caudal aspect of the thin flank. |
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The brisket rail has stall definition and is made from two-inch galvanized pipe. |
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The brisket rail pivots up and away from the cows, allowing the entire cow side to exit in a smooth efficient wave. |
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Besides, with a menu that includes pickled tomatoes, gefilte fish, hard-boiled eggs, wine mixed with apples and nuts, chicken soup and potted brisket, how can you go wrong? |
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Rep. Barton anted up a case of Lone Star and some brisket from Spring Creek Barbeque in Arlington, Tex. |
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Pistola hindquarter is prepared from a hindquarter by the removal of the thin flank, lateral portion ribs and portion of the navel end brisket. |
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The first cut, or flat portion of the brisket, is available oven-ready at supermarkets all over the country. |
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Place the pan in the oven and braise the brisket for five to six hours, at which point it should be fork tender. |
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Meanwhile, remove the brisket from the refrigerator and discard the plastic covering. |
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They discussed the brisket, peppercorns, bay leaves, and sterilizing the pot with Clorox. |
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That means brisket. Brisket is the biggest challenge for any aspiring barbecue pit boss. |
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That said, the chair provides easy access to the sheep's ears, mouth, brisket, udder and testicles. |
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While most people her age are busily engaged in the activity of digesting brisket, the modernist screecher is still among the living, shaking the pillars of heaven. |
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I added some left-over roast brisket and a scoop of Chinese takeout rice, two favorites. |
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The counterman pulled out a brisket that had been in the smoker for fifteen hours and distributed samples. |
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Thinly slice the brisket and serve with your favorite barbecue sauce or the juice from roasting. |
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Supporters ate piles of beef brisket and toasted marshmallows at the fire pit. |
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The humerus bone and shin are also removed from the side and retained firmly attached to the brisket. |
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Cutting and boning: the cut remaining after removal of the brisket, shoulder and shin is classed as forequarter. |
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The body is slightly shorter than it is tall, and the brisket reaches to the elbows. |
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The portion of the pectoral muscle of the brisket point end remains firmly attached to the shoulder. |
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Deckle to be left attached to the brisket. Fat underlying the deckle and the sternum must be removed. |
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The portion of the brisket point is removed along the natural seam between the shoulder muscles. |
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Ribs prepared is prepared from a forequarter after the removal of the brisket and chuck. |
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This is largely due to a brisket rail driven by a five-inch duplex, air-powered cylinder. |
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Linger over platters of tzimmes with prunes and raisins, braised brisket with potatoes and, for dessert, gooseberry clafouti with homemade ice cream. |
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The meats most often used are Sliced brisket, sausage, and pork ribs. |
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You'd send the beef away, but the butcher would send you back brisket. |
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In Kentucky, barbecued mutton reigns, and in Texas, it's beef brisket. |
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Here's my juicy plate with brisket and my spinach on the side. |
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Although the brisket was excellent, Elbert seemed a tad hurrisome to conclude the meal so she would stop talking. |
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In Hong Kong, curry fish balls are street snack, and curry brisket is a typical main course in cha chaan teng and fast food restaurants. |
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Once there, they quickly taught the locals how to slow roast tough and fatty brisket in an open pit to create one of the most succulent meats of all. What makes brisket a difficult meat to handle is its high collagen content. |
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How many of us nowadays would buy scrag end of lamb or brisket or pig's hocks? |
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Wrap the brisket in the plastic wrap and refrigerate overnight. |
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Creamy mac and cheese gets an extra drizzle of Velveeta-colored queso, collards are strewn with pulled pork, and spicy baked beans contain tender chunks of burnt-end brisket. |
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Sufficiently long, strong body with deep brisket. |
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The brisket, ribs and loin are among the preferred parts, and the hump is considered a delicacy. |
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I have a Moseys corned beef brisket that I had frozen. |
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I watched Elli polish off a great deal of moist brisket. |
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Wrap the brisket in heavy duty aluminum foil. |
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The marks shall be applied on the hindquarters on the striploin at the level of the fourth lumbar vertebra and on the forequarters, on the brisket between 10 and 30 centimetres form the cut edge of the sternum. |
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Our house is a big fan of slow-cook brisket as it's soft and tasty and melty in the mouth, rather than chewy. |
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Deckle to be left attached to the brisket. |
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The brisket is parched, the pulled pork moist but underpulled. |
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The show stopper is the brisket, a marbled, grain-fed cut of Angus beef. |
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Among Peter's products were a brisket crown roast, with leek, and a chicken cushion stuffed with duck breast and haggis. |
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Braise the brisket for five to six hours, until the meat is fork tender. |
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And while Mr O makes pork belly and beef brisket chilli, Mr D builds a Peking Duck oven. |
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Braised brisket subs in for seared rib-eye, provolone for the typical Wiz or American cheese, while additions of horseradish mayo, hot peppers, roasted tomatoes and a fried egg are considered downright blasphemous. |
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Lay the brisket in a roasting pan and add the braising liquid. |
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A marriage broker would arrange a rendezvous with brisket. |
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Traditionally, the beef brisket is the cut of meat selected for corning. |
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In pork slaughterhouses, the robots can be especially utilized for hog head dropping, brisket opening, fore-paw, and aitch bone cutting operations. |
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But for aficionados of the real thing, the high-quality, old-school kosher renditions of brisket or flanken or center-cut tongue like silk, the Second Avenue Deli was it. |
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Google's former chef, Charlie Ayers, cooked up latkes, brisket, tzimmes and matzah ball soup for Hanukkah meals and turned the Passover seder into a Google tradition. |
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If there was ever a doubt that we actually pit smoke our brisket for 13 hours over real hickory wood, this ad makes it pretty mouth-wateringly clear that we do. |
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He once attempted to utilise an entire beef carcass, slaughtered at Tywyn, in an attempt to find an outlet for lower end cuts, such as brisket and chuck steaks. |
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Items that remain include hot smoked salmon with teriyaki sauce and pickled cucumber, the slow-cooked chuck ribs, the pulled beef brisket bun and vinegar slaw. |
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Meanwhile, Jamie feeds his diners his pork belly and beef brisket chilli, and Jimmy rolls up his sleeves to build a DIY Peking duck over in which to make crispy duck. |
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