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Premium Beef Black Angus Brisket Steak Farma koutsioftis Greece

Brisket Beef

Brisket is a piece of veal breast and consists of two muscles, one leaner and one fattier, separated by a layer of fat. Fat also surrounds the outside of the whole piece.

COOKING INSTRUCTIONS FOR Brisket Beef

Cooking brisket is easy, but it takes patience. It is not easy to work out the exact preparation time in advance, because it depends on the thickness of the meat and its fat content. A piece of brisket is not suitable for direct firing on the grill, but this is not a ‘no-no’. The brisket needs slow, very slow, smoky cooking! So the basic requirement to enjoy it is to have time!

NUTRITION FACTS PER 100G

INFORMATION FOR Brisket Beef

Is brisket a good cut of meat?

Brisket is one of the best slow-cooked barbecue meats. It has an unbeatable combination of flavour and tenderness when cooked properly.

How should brisket be cooked?

Shield the brisket directly over medium coals or near a hot fire: 20 minutes per side. After shielding, allow about 1 hour of cooking time per kilo. Cook slowly at a low temperature of 120˚C. Optionally, you may apply an oil marinade of your choice.

Why do you let a brisket rest?

The reason you want to rest the brisket is that it allows the juices of the meat to thicken slightly. The degraded and dissolved proteins from the juices of the brisket will thicken slightly, which slows down the rate at which the juices pour out of the meat when you first cut the brisket.

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