Description
Brisket can be cooked many ways, including baking, boiling and roasting. Basting of the meat is often done during the cooking. This normally tough cut of meat, due to the collagen fibers that make up the significant connective tissue in the cut, is tenderised when the collagen gelatinises, resulting in more tender brisket. The fat cap, which is often left attached to the brisket, helps to keep the meat from drying during the prolonged cooking necessary to break down the connective tissue in the meat.
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