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Transfer to a cutting board and let rest for 15 minutes. Thinly slice the brisket and drizzle with some of the reduced cooking liquid. Serve with the lemon-oregano sauce. Notes The first-cut (or flat-cut) is a lean one, so leaving the fat cap attached is crucial: It keeps the brisket moist during braising. Fast Chicken Recipes Best Burgers in ...
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Transfer the brisket fat side up to a rack set over a rimmed baking sheet and cover loosely with foil. Skim the fat from the surface of the broth; boil until reduced to 2 cups, about 30 minutes ...
1 brisket, about 3 1/2 pounds; Coarse salt and freshly ground pepper; 1 bunch carrots (about 7), peeled and cut on the bias into 2-inch pieces; 1 onion, peeled and cut lengthwise into 8 wedges; 3 ...
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".
Different countries and cuisines have different cuts and names, and sometimes use the same name for a different cut; e.g., the cut described as brisket in the US is from a significantly different part of the carcass than British brisket. Cut often refers narrowly to skeletal muscle (sometimes attached to bones), but can also include other ...
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With the chicken breast-side down on the cutting board, pull the wing tip away from the wing flat. Use your fingers to locate the joint and slice through it to remove the tip. Turn the chicken and ...