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Beef brisket

The chuck comes from the shoulder of a cow.The meat is very flavorful and has a relatively firm texture, making it suitable for cutting into braising steaks. Perfect for slow-cooking.

Ingredients

1flour piece

Preparation

The flat iron consists of two parts connected by a membrane.

  1. We season the thick part and sear it in a pan or on the barbecue on all sides. Then we finish cooking it in an oven at 130°C until a core temperature of 54°C is reached.
  2. We use the thin part for a stew. Also delicious as steak tartare.