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Trim the excess fat from your brisket.
We won't forget you or your brisket.
Perhaps the next time you're searching around for a knife, your brisket won't burn.
Slice your brisket into generous serves, drizzle over some of the cooking liquor and serve with cauliflower and a citrus salad.
Creator's transparent burger robot doesn't grind your brisket and chuck steak into a gourmet patty until you order it.
Now make some for your brisket.
Similar(28)
In order to share this recipe with you, she made me promise to mention the following two mandates for your brisket-cooking: 1) "the more dill the better," and 2) "the more red wine the better -- not saying whether I mean in the pot or not".
Along the winding path of my Jewish sojourn, all this, as I savored the melt-in-your mouth brisket.
Here's the drill: You drive an hour from Austin or San Antonio, head into the pit room, order your sausage, brisket (a bit fatty) or shoulder of beef (very lean), barbecued over post oak.
Select your beef brisket.
Your barbecued brisket can also be wrapped in aluminum foil when grilling to help insulate the meat and lock in the juices.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com