The brisket is cut from the lower front part of the cow, and it’s typically a boneless selection that is known for its rich, meaty flavor. When slow-smoked or braised, the beef becomes tender. Before preparing your brisket for cooking, though, remove the desired amount of fat and silverskin, which is a silvery connective tissue that covers the meat.
Things You'll Need
- Sharp utility knife
- Large cutting board
Place the brisket on the cutting board.
Insert the tip of the knife under the silverskin.
Turn the knife slightly so that it tilts upward and cut through a long strip. Discard the strip and repeat the step until all of the skin is removed.
Turn the brisket over and repeat the process on the other side.
Tips & Warnings
- According to the Cattlemen’s Beef Board, you can save up to $2 a pound by trimming your own meat.
- Use separate cutting boards for meat and vegetables, so you don’t cross-contaminate food.
- Photo Credit Jupiterimages/Photos.com/Getty Images
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