Veal – Breast

Brisket is one of the most beloved veal cuts for slow-cooking enthusiasts and lovers of deep flavors. It is extracted from the front chest of the veal and is known for its rich fibrous texture and high content of marbled fat. This composition makes it perfect for smoking or slow cooking, where it transforms into tender, melt-in-the-mouth meat served as a luxurious and unforgettable dish.

Features:

• Rich in flavor and ideal fibrous texture for long cooking times.
• Turns into juicy, tender meat when slow-cooked, while preserving its rich structure.
• Versatile in both Eastern and Western cuisines.
• Suitable for smoking, slow roasting, oven baking, or pot cooking.

Best Cooking Methods:

• Slow cooking in the oven or sealed pot: at low temperature for long hours until the meat breaks down and becomes fully tender.
• Smoking over charcoal or wood: the most famous global method to prepare a Brisket sandwich with a premium smoky flavor.
• Using in stews or soups: adds rich texture and depth of flavor to traditional dishes.
• Hot sandwiches: rub with spices, cook, and serve as a premium protein source in fresh bread with sauce.

Cooking Tip:
Let the cut marinate for a long time before cooking, and don’t rush the process—Brisket gives its best results when cooked slowly at low heat.