What is the rolled chest?
Beef chest is a long thin strip of meat that leads along the cow's pecto. The butchers have long sold this cut of beef simply by overturning into small protocols, which are then secured by a string. When grilling or smoking meat, preparation should include a sufficient period of marination, but can be just as easy to cook "low and slowly" inside a pot or saucepan bowl.
The butchers will usually sell the last chest. It is either folded or rolls into three or more layers for the protocol, which can be as large as the full role of paper towels. Tuk se obvykle nachází na vnější straně pečeně, která je často třese kombinací aromatických a aromatických látek, jako je česnek, hořčice a byliny.
Rolled Brisket can be prepared in several ways. Celebrity chef Jamie Oliver creates beef sauce with chopped garlic, carrots, pepper and onion, ending with salt, pepper, red wine and some herbs. Thehoine meat goes with sauce in a saucepan, which is covered and cooked at a low temperature - about 250 ° F (or 121 ° C) - for three hours or until the meat almost turns brown, fine and fully flavored into the core.
The smoker is equally effective for cooking rolled chest. In order to be correctly marked, the meat should be left in the refrigerator overnight after a generous spice of spices, such as garlic, pepper, mustard, salt and pepper. After the rest, the meat is smoked slowly at low temperature. This meat can also be cooked by other moisturizing methods, such as in a pot on a pot, a pressure cooker or a water bath. Regardless of the method, the rolled chest is ready when the internal temperature reaches 190 ° F (about 88 ° C).
Some take their chest by step the full taste before cooking. This includes cutting the chest as soon as it is at home, or buy the one that has not yet been rolled. The inside, the gut side of the cut is hit in the same spices suThe order as an outer, along with a layer of spreading cheese-sharper sharper, the better. All that remains is to assemble the rolled chest again with the string and then cook it. Often besides beef, in sauce or simple beef, vegetables such as potatoes, carrots and onions that create aromatic sauce and keep the meat steaming with flavor.