Sentence examples for cut brisket from inspiring English sources

A versatile cut, brisket can be simmered as a pot roast on top of the stove or cured and used for corned beef and pastrami.

Beef, veal and lamb are $6.98 to $29.98 a pound, depending on the cut; brisket sandwich is $8.95, a platter is $15.95, cooked chicken starts at $6.98 and sides are $4.98 to $6.98.

To make the no-filler hot dogs, whole cut brisket is ground in-house, flavoured with spices and maple syrup, stuffed into sheep's casing, cured for a day, smoked over white oak for six hours, then hung to dry for four days.

Once you get hold of a second-cut brisket, you can cook it exactly like the first cut, with one exception.

It's wall-to-wall food, from macaroni salad ($3.99 a pound) to chopped Israeli salad ($4.99 a pound), kasha varnishkes ($7.99 a pound) and first-cut brisket of beef ($15.95 a pound).

Because New Yorkers tend to prefer lean first-cut brisket to the richer and fattier second cut, Stanley Lobel has come up with this new item using the top section of the second cut.

Arthur Schwartz, "the food maven" of WOR radio in New York, also found that browning a piece of first-cut brisket prior to baking or roasting increases its succulence.

To the preparation, then: vegetables softened in butter, lots of Guinness, thick chunks of second-cut brisket — breast deckle, as it's called in some of New York's better precincts (where trotter gear, by the by, is known as trayf city).

Gary Canter, grandson of the founders, promises a menu that will include favorites such as hand-cut brisket, pastrami, cheese blintzes, matzo ball soup and potato latkes.

Some barbecue fans actually prefer cutting brisket along the grain, resulting in a tougher cut of beef.

Then I tasted something called the second (or the deckle) cut of brisket.