How To Use Brisket In A Sentence
-
The food and wine for the Commendatore ' s supper is also changed, sometimes for the better ( " a nice Rioja " ), sometimes for the worse ( " baked brisket " should surely be " braised " ).
A
-
Put the marrow bones and brisket into a very large pan.
MOON PASSAGE
-
But it still seems that however carefully we blend chuck, short-rib and brisket for juicy and flavourful burgers, and no matter how attentively we hover over the grill, we're still serving everything up with the same old condiments.
How to make perfect salsa
-
Linger over platters of tzimmes with prunes and raisins, braised brisket with potatoes and, for dessert, gooseberry clafouti with homemade ice cream.
-
Enjoy a choice of chicken, pork, brisket and more.
-
The butchers had belly of pork, breast of lamb, brisket of beef, neck of lamb, offal such as liver and heart, and hock of bacon.
-
The lunch menu includes hearty classics, such as a brisket sandwich with caramelized onions, cherry peppers and gruyere fonduta for $14, and a margherita chicken sandwich with roasted cherry tomatoes, mozzarella and pesto aioli for $13.
Per Diem
-
In addition, dour men in chef's hats will carve up smoked meat brisket, roast beef, lamb or chicken for you.
-
Corned beef brisket is not often found in Mexico, but when it is, it is called pecho curado.
Choice Cut Or Mystery Meat? A Guide To Mexican Butcher Shops: Part I - Beef
-
Brisket reaches to the elbow and slopes gradually to a moderate tuck - up.
-
Corned beef is generally made form cuts of the round , brisket plate, or chuck.
-
The remaining wholesale cuts provide hamburger, stew meat, short ribs, flank steak, and brisket of beef.
-
It was tried in every fashion, — braised brisket, roasted ribs, broiled steaks, filet sauté, boiled aitchbone, &c., — and in all, gave evidence of the fact, that a new meat of surpassing value had been added to the products of the English park.
The Book of Household Management
-
I'm a Fort Worth gal born and raised and brisket is a way of life!
My oven-baked brisket | Homesick Texan
-
‘Pot on fire’ is braised beef brisket with vegetables.
-
Islands of tender beef brisket float among rice vermicelli in a delicate lemongrass broth flavored with scallion, cilantro and onion.
-
Homestyle combo on rice $5.75 — This feast in a bowl comes with a few pieces of cold hainanese chicken (covered with a thin, somewhat off putting layer of fat), warm beef brisket (delicious), and a fried egg (it was a fried egg).
Downtown Lunch: New Malaysia Restaurant | Midtown Lunch: Downtown NYC
-
We had herbed chicken, beef brisket, chili beans, fruit salad and corn on the cob.
-
Brisket is nicely roast beefy - a little tough, a tad stringy, but deliciously smoky.
-
The short loin (porterhouse, New York shell and T-bone steaks), tenderloin (filet mignon), top butt and flank are among the cuts of the hindquarter, while the brisket, chuck, plate and rib make up the forequarter.
Where's the Beef? A Steak Makes a Long Journey
-
Less expensive cuts such as brisket, silverside or topside have plenty of collagen, a protein present in connective tissues.
-
These wines can match up quite well with spicy foods, from barbecued brisket to beef enchiladas.
-
I am told that or flank steak and lean brisket from the flat section are also good, but I have not used them.
Meathead Goldwyn: Gaga's Dress Jerky? Here's How to Make Cootie-Free Jerky.
-
Slow-simmered braises are all made from the so-called "lesser" cuts — oxtail, shoulder, neck, short rib, brisket, belly, shank.
Top of the World Lamb Tagine
-
Silvian advocates braising the brisket at least one day before serving it, then chilling the meat and sauce separately.
-
She had made a point of insisting upon a brisket of beef and a flat-polled cabbage for dinner every Saturday; and the same, with a "cowcumber," cold on Sunday; and for supper a soft-roed herring, ever since her widowhood.
George Bowring - A Tale Of Cader Idris From "Slain By The Doones" By R. D. Blackmore
-
Here in central Texas, good brisket is easy to find.
My oven-baked brisket | Homesick Texan
-
The Germans and Czechs who arrived in west Texas in droves in the eighteenth century operated the meat shops, built smokers for their sausages and hams, and likely made the short leap from long, slow simmering (as in sauerbraten or cholent) to long, slow smoking (as in Texas brisket).
One Big Table
-
The Carolinas can rightfully claim to be the cradle of American barbecue and Texas is by far the brisket capital of the world.
-
A pork brisket is larded with garlic and onion, garnished with crushed pepper, salt and put in ceramic or an enamel saucepan.
-
Bang-the tie fructify a solid one punch to fall on cold Ling Feng's behind and stumble below, but the hands tightly protect the article of brisket and terror it is ordered by a D injure.
-
Seriously though, brisket is definitely a Texan tradition.
My oven-baked brisket | Homesick Texan
-
Recommended dishes include the fresh chicken in red wine and cold beef brisket with fresh leeks.
-
The oxtail is a pleasant diversion, simmering for hours in a tomato based braise, augmented with flavors of pepper, onion and herbs, it is strongly flavorful like brisket without being overpowered by the sauce.
El Rincon, Culver City
-
You'll want to know that the dinner comprises ‘challah, salad, chopped liver, chicken soup with noodles and kreplach, stuffed veal, brisket, Belgium carrots, and rugalach for dessert.’
-
Islands of tender beef brisket float among rice vermicelli in a delicate lemongrass broth flavored with scallion, cilantro and onion.
-
Purchase a whole fresh beef brisket (not corned) or 2 center-cut pieces.
-
Slow-smoked brisket, pork steaks, and pork ribs from the barbecue joint rated the best in the Lone Star State by Texas Monthly.
Smoke Signals: Thanksgiving by mail order
-
Heavy wood smoke is perfect for ribs, turkey, brisket and pork shoulder but never for a delicate chicken.
-
If they'd used the same mechanism, called her Baby Heimlich, and had unchewed gumdrops or bits of brisket shoot out of her esophagus… now that would have held my attention.
-
Shred about 10 ounces cooked beef brisket or chuck.
-
For beef, good casserole cuts are shin, brisket, neck, topside, thick flank or shoulder.
-
Plus, he'll offer a beef brisket, which is popular in Texas.
-
To keep the cost commendably low, the kitchen gravitates toward less expensive cuts of meat, braised shanks and briskets, and one-time trash fish like monkfish and catfish, finessed with Asian seasonings.
-
The main course on Friday nights was brisket, flanken, or a rib steak served either well done, burned or cremated.
Jay Weston: The Atkins "Schmaltz" Diet: Memories of Jewish Food!
-
For beef, good casserole cuts are shin, brisket, neck, topside, thick flank or shoulder.
-
For beef, good casserole cuts are shin, brisket, neck, topside, thick flank or shoulder.
-
I had the good sense not to come up with the Sybil/Mina Project, dedicated to my deceased mother and her incomparable borcht, brisket, schav, sour pickle and blintzes recipes, thereby retaining the rights to perpetuity of my nobodiness.
Sybil Adelman Sage: Memo to Julie Powell of Julie & Julia
-
You'd send the beef away, but the butcher would send you back brisket.
-
For dinner, there was rolls, mash potatoes and gravy, brisket and green beans.
-
Less expensive cuts such as brisket, silverside or topside have plenty of collagen, a protein present in connective tissues.
-
Meat cuts used include pork shoulders; beef chuck, brisket, and flank; and trimmings of all kinds.
-
I am rejoiced to learn that the two factions of Texas Baptists, after having for months past denounced each other in language that smelled of sulphur and would have disgraced opposing parties of Parisian gamins -- after resorting to all the petty meanness of peanut politics to control the flesh-pots -- have kissed and hugged, slobbered and boohooed each on the other's brisket.
The Complete Works of Brann the Iconoclast, Volume 10
-
Slow-simmered braises are all made from the so-called "lesser" cuts — oxtail, shoulder, neck, short rib, brisket, belly, shank.
Top of the World Lamb Tagine
-
To make them, the fatty segment of brisket called the deckle is thrown back into the smoker for extra rendering, then served as a pile of crunchy, unctuous hunks, crusted in a swarthy, earthy rub that includes brown sugar, paprika and Greek coffee.
NYT > Home Page
-
Sir Tristrem himself, and wrangling and disputing with all around him concerning nombles, briskets, flankards, and raven-bones, then usual terms of the art of hunting, or of butchery, whichever the reader chooses to call it, which are now probably antiquated.
The Bride of Lammermoor
-
The brisket is thinly sliced and rolled, displaying its beautiful marbling.
-
These wines can match up quite well with spicy foods, from barbecued brisket to beef enchiladas.
-
Return the brisket to the Dutch oven with the sauce and heat on the stovetop until the meat is heated through, about 10 minutes.
-
The counterman comes to me, apparently not to take my order but to carve up a brisket of corned beef.
The Line
-
The short loin (porterhouse, New York shell and T-bone steaks), tenderloin (filet mignon), top butt and flank are among the cuts of the hindquarter, while the brisket, chuck, plate and rib make up the forequarter.
Where's the Beef? A Steak Makes a Long Journey
-
Meats include St. Louis-style ribs, hand-pulled pork, brisket and steak, as well as chicken and fish.
-
The forechest should extend well in front the legs and drop well down into the brisket.
-
Mario Sabino's Salvadoran appetizer sampler (tamal, pupusa, chicharrones, casamiento, curtido, yucca) $9 Queso con chorizo $9 Brisket enchiladas $10 Guiso de puerco $11 Pollo con hongos $12
Dallas Observer | Complete Issue
-
Shred about 10 ounces cooked beef brisket or chuck.
-
`Sorry to bring you this round-about route to Laura's, but she asked me to pick up some pickled brisket from Bloom's.
OUT OF THE ASHES
-
The water-buffalo meat, or beef, should be of a flaky sort, with some fat; brisket is the best cut of beef to choose.
-
Here we're not talking chateaubriand and Kobe steaks, but briskets of beef and hot pastrami sandwiches the size of combat boots.
-
Bang-the tie fructify a solid one punch to fall on cold Ling Feng's behind and stumble below, but the hands tightly protect the article of brisket and terror it is ordered by a D injure.
-
Here's my juicy plate with brisket and my spinach on the side.
-
“Drive three inches of cauld airn into his brisket!” shouted a third.
Rob Roy
-
For beef, good casserole cuts are shin, brisket, neck, topside, thick flank or shoulder.
-
Purchase a brisket with at least 0.6 cm (1/4-inch) of fat on the top (called the deckle).
The Globe and Mail - Home RSS feed
-
uniquely Malaysian," like the satay, which is skimpier than at Sanur, a noodle dish called cho kueh teow, and curry beef brisket.
Yahoo! Buzz US: Top Stories
-
Those hot links are absolutely outstanding and the brisket is nice and smoky.
A 2009 Big Apple BBQ Block Party Montage
-
Meat cuts used include pork shoulders; beef chuck, brisket, and flank; and trimmings of all kinds.
-
As quick as I got up to the staddle, I cocked my piece, and aimed right at his brisket, atwixt his fore legs, as near as I could, and fired -- and run; and never looked behind me, to see whether I'd killed my adversary or not, and put for the house as fast I could.
Chains and Freedom: Or, The Life and Adventures of Peter Wheeler, a Colored Man Yet Living. A Slave in Chains, a Sailor on the Deep, and a Sinner at the Cross
-
Pastrami in New York is smoked salt-cured brisket with ginger, garlic, coriander, pepper and other spices on it.
-
Ramsay de Give for The Wall Street Journal The braised brisket sandwich on toasted sourdough, shown here, comes with red beet-horseradish slaw and muenster cheese.
A Market Lunch
-
The brisket should extend to the elbow.
-
The meats most often used are Sliced brisket, sausage, and pork ribs.
-
The butchers had belly of pork, breast of lamb, brisket of beef, neck of lamb, offal such as liver and heart, and hock of bacon.
-
In Kentucky, barbecued mutton reigns, and in Texas, it's beef brisket.
-
Apparently, the steaming process reduces the size of the brisket but maximizes the flavor.
-
She was an old-fashioned Jewish grandmother who would cook for days ahead of time when she knew we were coming for a visit and pile the table high with abnormal portions of brisket and kugel and kreplach.
The fussy eater: meals with my father
-
The remaining wholesale cuts provide hamburger, stew meat, short ribs, flank steak, and brisket of beef.
-
I was prescient and the good sense not to come up with the Sybil/Mina Project, dedicated to my deceased mother and her incomparable borcht, brisket, schav, sour pickle and blintzes recipes, thereby retaining the rights to perpetuity of my nobodyness.
The Full Feed from HuffingtonPost.com
-
For beef, good casserole cuts are shin, brisket, neck, topside, thick flank or shoulder.
-
Everyone knows how to make a brisket or a turkey.
-
You want to look for a brisket with the most fat, because it protects and bastes the meat naturally.
-
There's always brisket bulgogi ($14) and vegetarian japchae (glassy, sweet potato-starch noodles with julienne vegetables, $12), plus a protein of the day.
Kimchi and Calamari
-
Here we're not talking chateaubriand and Kobe steaks, but briskets of beef and hot pastrami sandwiches the size of combat boots.
-
The briskets you buy in Texas are usually what is known as a packer cut — this means that it’s the full chest muscle (yes, brisket is bovine breast meat) and it’s usually covered in a generous layer of fat and weighs anywhere from seven to 11 pounds.
My oven-baked brisket | Homesick Texan
-
I ordered three cheaply priced tacos: a fried chicken taco, a brisket taco, and a fried fish taco.
