Tuesday, May 28, 2013

May 28, National Brisket Day
Brisket on Rye Makeover


After
The original sandwich contained 6-1/2 ounces of brisket. By cutting back the brisket to 2 ounces lean saves 470 calories. Add vegetables to give the sandwich height, fiber and additional nutrients.
Ingredients
2 oz Brisket, lean
2 sl Rye Bread w/seeds
1 Onion, sliced
1/3 Red Pepper, grilled 
1 Romaine Leaves
6 Grape Tomatoes 
1/3 Cucumber, chopped
1 Tbsp Light Vinaigrette


Food Facts
Brisket is a beef cut taken from the breast or lower chest section, behind the foreshank. Brisket is an inexpensive boneless cut. In order to tenderize, the meat requires long, slow cooking to break down the collagen in the connective muscle tissues. 

Methods of Cooking
1. Basting
2. Smoking: Rubbing with a spice rub or marinating, then cooking slowly over indirect heat from charcoal or wood.

Tradition / Culture

Jewish: Braised as a pot roast; or cut for corned beef, which is further spiced and smoked to make pastrami.

Hong Kong: Cooked with spices over low heat until tender, and is commonly served with noodles in soup or curry.

Korean: Traditionally it is first boiled at low temperature with aromatic vegetables, then pressed with a heavy object overnight and served thinly sliced.

Britain: Cooked very slowly in a lidded casserole dish with gravy. The dish, known as a pot roast in the USA but more commonly as braised or stewed beef in the UK, is often accompanied by root vegetables.


Resource
Wikipedia. Brisket
ESHA, Food Processor
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