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  #76  
Old 4th April 2013, 03:32
Fred Field Fred Field is offline  
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Quote:
Originally Posted by Samsette View Post
Brisket? Is that also known as flank whatever? We have a couple of butcher shops that sometimes put out London Broil, a rolled up piece of flank with stuffing, tied with string and cut into sections. I said sometimes, because the beef carcase has only a small amount of this cut on it.

Crispy and tasty, depending on what the butcher has stuffed it with.
One word answer, No.
The diagrams at
http://en.wikipedia.org/wiki/Category:Cuts_of_beef
should give a better idea.
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  #77  
Old 4th April 2013, 04:59
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Samsette Samsette is offline  
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Flankly speaking...

Thanks for that, Fred. However, the wiki diagram shows flank at that part of the bovine body where I'd expected it to be. I got the info from the butcher in The Red Barn Farmers Market, on West Saanich Road. Ever had it?
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  #78  
Old 4th April 2013, 09:43
Fred Field Fred Field is offline  
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Quote:
Originally Posted by Samsette View Post
Thanks for that, Fred. However, the wiki diagram shows flank at that part of the bovine body where I'd expected it to be. I got the info from the butcher in The Red Barn Farmers Market, on West Saanich Road. Ever had it?
Not prepared in the manner you describe.
As you said in an earlier post there is not much meat on it and the inner membrane has to (should) be removed before consumption. Most of the time ours used to end up in the sausage meat.
Brisket has a large heavy bone in it and I have never seen it cooked with the bone in.
What we used to call 'breast of lamb' included both the 'brisket' and the 'flank' with the bones and membrane removed. Now I have only ever had that stuffed and rolled as you describe.
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  #79  
Old 4th April 2013, 10:40
alan ward alan ward is offline  
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We cooked it at a low heat for four hours,remove from cooking liquor which is then thickened to make the sauce and serve it with creamed mash and sliced glazed c arrots.I once ate if three lunches in a row.
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