Beef brisket - 6 cooking recipes

The oblong meat part of a beef carcass is from the sternum, slightly flattened in shape, without ribs, and is called brisket. Due to the excessive rigidity of this part, its popularity among housewives has been somewhat reduced. The brisket itself is also divided into three types: the one taken from the front, from the core, from the middle or middle part. In the first there are no bones at all, in the third there may be small fragments of them, in the second there is a sternum. The first two also have layers of fat, while the third remains mostly lean.

The calorie content of beef brisket is 224.6 kcal, BJU: 17, 17.4 and 0, respectively. The mineral and vitamin composition is as follows: PP, K, B, choline, phosphorus, potassium, sulfur.

It is best to use beef brisket for recipes involving baking or stewing - it is not very suitable for frying (unless it is marinated first). It is also a good idea to cook this part and add it to soups (those containing fats). Stew or goulash with plenty of sauce turns out very tasty. The lean part of the brisket makes good baked dishes.