Silverbrow on Food
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Description: Musings on cooking, restaurants and the occasional rant about the state of kosher food in the United Kingdom.
For some reason brisket isn't something we eat much of in the UK, we might cure it and , but we rarely roast it. Whereas in America, brisket is basically Slow roasting it ensures the fat and collagen melt slowly and baste the meat as it cooks. Â I'd also suggest asking your butcher to hang your brisket as you might rib before you roast it. Â It adds significant depth of flavour to the final dish.
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| Page title: | Silverbrow on Food |
| Keywords: | food, cooking, chef, kosher, chocolate, desserts, recipes, restaurant, london, cookbook |
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| Date | Creation Date: 16-oct-2005 Expiration Date: 16-oct-2015 |