(1) Corned beef is prepared by the curing of brisket, plate, and rump cuts from fairly high-grade beef carcasses in pickle.

(2) Meat cuts used include pork shoulders; beef chuck, brisket, and flank; and trimmings of all kinds.

(3) Cook and serve with a sauce Pastrami p21/ Brisket of beef, salted and spiced then coated in peppercorns.

(4) The brisket should extend to the elbow.

(5) Ideal braised beef - brisket or stewed abalone.

(6) A thin cut of beef from the brisket.

(7) Braise brisket until tender, about 3 hours 15 minutes.

(8) Transfer brisket, fat side up[/brisket.html], to large roasting pan.

(9) Brisket reaching to or just below the elbows.

(10) Brisket reaching to just below elbows.

(11) They are separated by a fairly deep brisket which precludes a pinched front.

(12) The chopped brisket variation resembles a sandwich made with minced meat in a tangy tomato sauce called a "Sloppy Joe" in other parts of the country.

(13) Cut along the natural direction of brisket at xiphoid and get the top meat.

(14) Supporters ate piles of beef brisket and toasted marshmallows at the fire pit.

(15) Small sable the temple adore a Wen brisket from the south, flutter tail, rush toward the adytum of Yi snow.

(16) The chicken brisket slice, adds the refined salt (1 gram), the chicken egg white, the titanium white (10 grams) to equalize first.

(17) There's the brisket around the ribs, the Jacob's ladder – what the Americans call short rib – and then the famed forerib, curving like an ocean wave.

(18) Add brisket and cook until deep brown, about 7 minutes per side.

(19) Body lithe. Deep brisket almost down to point of elbow.

(20) The remaining wholesale cuts provide hamburger, stew meat, short ribs, flank steak, and brisket of beef.

(21) Insert the pin into the thickest part; if it meets no resistance, brisket is done.

(22) In a large Dutch oven over high, heat the oil. Add the brisket and sear until browned all over, 3 to 4 minutes per side.

(23) Meat guru Bruce Aidells remembers that his grandmother, who kept a kosher home, always had an onion- and carrot-smothered brisket for Hanukkah served alongside crispy potato pancakes.

(24) Hans: Because he really knows how to cook a brisket.

(25) Corned beef is generally made form cuts of the round , brisket plate, or chuck.

(26) Sausages , steak, buffalo wings , crab legs , brisket , pork dumplings , those chicken legs served at Dim Sum.

(27) COLOUR : Self colours in Red, Sable, Fawn, Black and Tan, with or without white markings on legs, brisket and neck. Some white on head and foreface permissible.

(28) Both shoulder blades and upper arm are long, permitting depth of chest at the brisket.

(29) The forechest should extend well in front the legs and drop well down into the brisket.

(30) This kind of product is dried and refined with fresh, high - quality chicken brisket.

(31) The meat is topped with onion slices and dill pickle chips. A chopped brisket sandwich is made with a mixture of minced brisket and barbecue sauce and also topped with onion and pickle.

(32) The young girl depends in the brisket of Nie Pan, eyes half shuts half Zheng, mouthful wine the balderdash way of the spirit:"Did I say that the man doesn't have the good entity?"

(33) More info: Use a slender metal pin, like a turkey lacer, to check whether the brisket is tender.

(34) Pour sauce over brisket, separating slices to allow some sauce to flow between.

(35) I haven't met a PMH nurse yet that doesn't braise my brisket .

(36) Brisket reaches to the elbow and slopes gradually to a moderate tuck - up.

(37) Bang-the tie fructify a solid one punch to fall on cold Ling Feng's behind and stumble below, but the hands tightly protect the article of brisket and terror it is ordered by a D injure.

(38) Return the brisket to the Dutch oven with the sauce and heat on the stovetop until the meat is heated through, about 10 minutes.

(39) Next week's Passover Seders, which traditionally include matzo and four cups of wine, along with soup, gefilte fish, brisket and potato kugel, are a particular challenge,(http:///brisket.html) experts say.

(40) Our recipe for Hanukkah is a variation on the traditional beer and chili sauce-braised brisket.

(41) In normal pose and when gaiting, the elbows lie close to the brisket.