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Beef, pork, lamb... all have briskets

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Posted by Don, Dueling Bubbas on September 15, 2016 at 17:21:36:

In Reply to: Inquring minds want to know posted by Songdog on September 14, 2016 at 22:24:21:


Beef, pork, lamb and other mammals have pretty much the same skeletal/muscle structure including what we call "brisket".

A serious butcher will know what to give you if you request a "Pork Shoulder Brisket".

See below from Seriou Eats for info on "pork brisket". I've only copied portions. The entire article is a good read and includes a link ( ) for a pork brisket braised in milk.

Dueling Bubbas

edited from :

... Pork brisket is simply a substantial part of a boned-out picnic ham. (A picnic ham, as we discussed in a Nasty Bits post regarding the primals, is the lower half of a full shoulder on a pig.) I'm calling this cut on the pig a pork brisket to emphasize that what we value on the beef brisket—the fatty marbling and connective tissue that breaks down with cooking—can be found on the the pig as well.

... the lower pork picnic, extending from the first to the fifth rib, would make for an ideal braise. Ask your butcher to bone out the lower ends of the ribs that will be in the cut, and what you'll end up with—not counting the hock at the very bottom—is the pork brisket.

... Pork braised in milk is a classic—Italians lay claim to it, as do southerners in the U.S. In either case, the recipe couldn't be easier: You roll up and tie the pork brisket with salt and your choice of herbs like rosemary and thyme. You brown the meat, then immerse it halfway in milk with lemon juice and stick the pot into the oven. Two hours later, the roast will emerge nicely browned on the outside and tender within. The milk will have curdled into fluffy masses that are slightly savory and toasted, making for a unique sauce to go along with your braise.

As if all of this weren't enough to tempt the senses, you can place the roast underneath the broiler for just a minute after it's taken out of the braise. The flames will make the surface of the roast blister into crispy pustules of rich, porky skin.

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