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Either the entire brisket is cooked whole, then the point end is removed and cooked further, or the point and flat are separated prior to cooking. Due to the higher fat content of the brisket point, it takes longer to fully cook to tender and render out fat and collagen. This longer cooking gave rise to the name "burnt ends".
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Use a Flat Cut of Brisket: ... the point cut and the flat cut. The point has heavier fat marbling and is popular for fall-apart slow roasts and barbecue. The flat is leaner and makes neater slices ...
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Yields: 10 servings. Prep Time: 10 mins. Total Time: 45 mins. Ingredients. 3/4. yellow onion (about 6 oz.), peeled, cut into 3 wedges. 1 lb. russet or Idaho potatoes ...
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It is typically a cheap, tough, and fatty meat. In U.K. butchery, this cut is considered part of the brisket. [1] [2] [3] It is used for short ribs and two kinds of steak: skirt and hanger. It may also be cured, smoked, and thinly sliced to make beef bacon. [citation needed]