<The Golfer's Wife> wrote in message
...
> On Sat, 10 Nov 2007 10:30:16 -0800, Sheldon > wrote:
>
> I am not from or in America and know absolutely nothing about braised
> brisket and kasha varnishkas. The latter sounds Eastern European -
> yes?
>
> However, where I live brisket is regarded as a very low-cost cut and
> corned to make corned beef, or is used for pet food. I have never
> seen brisket as such in either the butcher's shop or supermarket. This
> is true. No one I know has ever used brisket in any form whatsoever,
> except that one always knew it was sometimes sold as corned beef which
> one boils up for hours. And even so, the silverside cut (bolar I
> think is its other name) is the preferred corned beef cut here
> anyway.
>
> Perhaps I am missing something. Maybe the American brisket is
> different from our beef brisket (although we export beef globally).
>
> Would you be good enough to describe this cut of beef comparing it to,
> say, shin, chuck, sirloin, fillet, skirt steak or blade steak. I
> have a feeling that some supermarket stores here might slice brisket
> up fairly thinly and sell it off as beef schnitzel, but I have never
> been game to ask! (I never buy this cut of meat because it requires
> endless marinading in softening-type ingredients to enable one to cut
> through it once cooked.)
>
> Would you also be good enough to describe how one cooks brisket in
> your country? Is it long and slow and braised - like we cook shin or
> chuck and blade steak? Or is it flash grilled or barbecued like top
> shelf fillet and sirloin cuts?
>
> ** Softening-type ingredients are baking soda dissolved in water (half
> a tsp of soda to 3 tbs water and massaged into the meat) or a
> combination of crushed pineapple and crushed kiwi fruit, left to
> marinade overnight.
>
> The Golfer's Wife

Brisket of beef is one of my favorite cuts when cooked properly either in
the oven or smoked for BBQ. I also like corned beef which is also brisket
but not my favorite way to make it.

Joe Cilinceon