Meat is an important staple that determines our eating habits. Most people know what kind of meat is good for what, but few people understand it perfectly. Of course, chefs and caterers are aware of how to handle meat, but there are still many questions.
The basics
Meat is the muscle of animals that provides a source of nutrition for other living things, such as humans. It is made up largely of striated muscle and the connective tissue that holds it together, and also contains tendons, blood vessels and nerves. The meat easy to digest due to its high protein content, and occupies a prominent place in the human diet. Most meats also contain fat in varying amounts. The composition of different meats depends largely on the species, habitat, diet and age of the animal.
An important source of nutrients. The protein in it provides the nutrients we need. The fat in the meat feeds our body's energy reserves.
The brisket itself
A brisket a cut of meat from the breast of beef. It is cut from what is known as the brisket (beef marrow), which is divided into nine parts. The anatomy of the cattle makes it tough. As the animal has no collar bone, the muscles in this part have to carry a heavy weight, so the connective tissues are strengthened. When using brisket in the kitchen, it is important to take this property into account, as the cooking time is longer and the same applies to roasting. Typically, brisket is also cooked using BBQ cooking techniques, where it is already basically cooked for a long time, up to 10-18 hours.
During cooking, you should keep an eye on the brisket. The collagen in the connective tissue causes it to soften during heating. It is also important to know how fatty the brisket is and the size of the so-called fat cap, which is often left on the brisket when it is cut. This can help the meat to „dry out” less during cooking.
One way of making brisket
The method of rubbing the brisket with a mixture of spices has become most popular in the USA. This is followed by very slow roasting. Roasting is mainly done with smoke, which is either charcoal or wood-fired. This is the BBQ method, where the wood used is carefully selected by the experts. The smoke is used to cook the brisket for long hours, sometimes with different sprays to replenish the moisture during cooking. The finished barbecue brisket is a great favourite throughout America, served and eaten in many different ways.
Baking the brisket in the oven
The brisket must of course be prepared. It is preferable to cut it into strips and remove the excess fat from the meat in the process. Then the seasoning. If one does not want to complicate matters, salt and pepper are sufficient. Rub the meat thoroughly with both. Line the baking pan with baking paper or foil and place the slices on it. It is of prime importance that a preheated oven is used. Baking time is 3-5 hours, depending on the thickness of the slices. It is worth checking „where the meat is at” during cooking, by pricking it (with a meat pin) it is easy to see how much more time it needs.
The barbecue
The most important thing before grilling is to marinate and prepare the meat. After that, it's just a matter of time. When grilling the brisket, you need to let the fire develop, as this is the only way to cook the meat until tender. Sometimes it's worth basting, even with the pre-prepared oily spice mix, and turning constantly. A properly cooked leg should be tender, almost to the point of falling apart. When serving, you can use BBQ sauces and salads. It can certainly give one of the best barbecue experiences to those who prepare it with care.
