Beef Brisket | Organic Brisket
Beef Brisket | Organic Brisket
To achieve the desired result—where the bones separate completely from the meat—beef brisket is cooked for several hours at 80°C. During this time, the tough connective tissue breaks down and the tender meat separates from the bones, which also reduces the likelihood that the meat will become dry. If you prefer to smoke the meat, always choose the appropriate type of wood. Also, before smoking, make sure the meat is as dry as possible; this will allow the smoke to penetrate the meat more effectively during the smoking process.
Manufacturer: NEGANTIgardi
Description
Cooking a piece of beef brisket takes all day, but the result is well worth the effort. The brisket is a muscle in the chest of the cow that is responsible for movement. Since our cattle graze on natural pastures, this muscle is used very frequently, which is why the resulting meat is very flavorful but tough. That’s why it’s perfectly suited for slow-cooking methods, such as smoking. The brisket consists of two different muscles connected by fat, which gives the cooked meat an incredibly juicy and rich flavor. We deliver the product frozen; it has been flash-frozen.
€16.00
7 in stock
The company’s co-founders, brothers Gunārs and Artūrs Vīganti, are advocates of a healthy lifestyle, and both enjoy to eat food that is both tasty and healthy. Since the brothers also share a “green” mindset, they were both equally convinced that their diet should consist of organically grown and produced food. At that time, organic beef—which both brothers enjoyed so much—was not readily available on the market, so they decided to start raising organic beef cattle themselves.