Beef brisket / בריסקט (חזה בקר)
21.00€
הבריסקט בשלמותו, הידוע גם כ”פול פאקר” (full packer), כולל שני חלקים עיקריים:
פלאט (Flat) – חלק זה מכיל פס שומן חיצוני, פחות שומני ונפוץ יותר, נחשב ליקר יותר בגלל שהוא קל לחיתוך גם לאחר הבישול.
פוינט (Point) – חלק שומני ועשיר בטעם, פחות נפוץ בשל המראה הלא מסודר שלו
Brisket, also known as beef chest (Cut #3), is taken from the front part of the cow at the bottom of the chest. This cut is relatively tough because it comes from an area of constant movement, but it is rich in connective tissue, collagen (a type of protein), and fat. With proper long cooking, brisket becomes tender and retains its rich meaty flavors.
The whole brisket, also known as “full packer,” consists of two main parts:
Flat – This part has an external layer of fat, is less fatty, and is more common due to its ease of slicing even after cooking. The flat is usually more expensive.
Point – This part is fattier and has a richer flavor, but it is less common due to its less neat and tidy appearance.