A Comprehensive Guide To Every Cut Of Beef - Page 26
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A Comprehensive Guide To Every Cut Of Beef

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Primal Cut #7: Brisket 26/30

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Primal Cut #7: Brisket

Brisket is one of the most popular beef cuts, especially for fans of American BBQ cuisine. The meat comes from the steer's chest or pectoral muscle, which is high in flavor but also naturally tougher with a moderate fat content. The best cooking method is low and slow to break down the meat and let it tenderize. This can be done in a slow cooker, oven or in a traditional BBQ smoker. 


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Chef Tips and Tricks

You're watching: VIDEO: Tasty Beef Tomato Pockets
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VIDEO: Tasty Beef Tomato Pockets

Looking for an easy snack or party appetizer? These little beef pockets are a pinch!

Ingredients

Dough:

  • 2 cups flour
  • 1 cup olive oil
  • 2 tbsp sugar
  • 2 tsp salt
  • 1/4 cup milk
  • Water

 Filling:

  • 1 onion, diced
  • 1 lb ground beef
  • A pinch of salt
  • 1/2 cup water
  • 1 cup tomato sauce

 Method

  1. Mix flour, sugar, salt, milk, and water in a pan, and mix until you form a dough.
  2. In a saucepan, heat a splash of olive oil and add the onion. Cook on medium-high until onion has softened.  
  3. Add the ground beef, and add the salt, water, and tomato sauce. When the meat has browned, remove from heat. 
  4. Dust a flat surface with flour, and roll out the dough into a flat sheet. 
  5. Use a ramekin or cup to cut out circles. 
  6. Add a dollop of beef-tomato mixture to the center of each circle. 
  7. Pinch the dough into a little pocket.
  8. Bake in the oven at 350° F for 15 minutes.
  9. Enjoy!