Brisket

The meat is quite hard and fibrous, in addition, with a lot of fat. After removing the sternum and ribs, a long flat piece of meat remains, which is usually rolled into a roll and tied. Pieces of the required length are cut off from it and sold. The layered structure of the muscular tissues of the brisket is emphasized by the fat layers, the taste is good. The brisket should be cooked in a humid environment. Sometimes it is quenched, but more often boiled – or fresh or salted (brisket is traditionally used for pickling)