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7

From your description- maybe its a hanging tender also called butchers cut. It's the muscle that supports the heart. Long (9-20 inches), cylindrical, no bones and very red like a liver or heart. May have a lot of silver skin if the butcher didn't clean it. Normally its costs mid range for beef. I can find it for $8-12 depending on the age. Tastes like a ...


16

Different countries can have very different names for their cuts of meat, and in some cases, there isn't an obvious/direct equivalent from a French cut to an American or English cut. If you look at a French butcher's diagram, you'll see the lines and cuts don't correspond directly to a US diagram. I believe that what you saw labeled as "plat nerveux" is ...


0

As the other answers point out your brisket was vastly undercooked. Understand that this style of cooking requires not only cooking to doneness but also "time at temperature" in order to break down the connective tissue. Some poeple do inject marinades, but that's not where you are going to find the gains you are looking for here. Your biggest opportunity ...


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