2423 Poitrine de Boeuf

Brisket of Beef

Preparation info
    • Difficulty


Appears in

By Auguste Escoffier

Published 1903

  • About


This joint is really the breast of the carcase and may be prepared and served in the same way as the plate or flat ribs of beef. It makes an excellent dish if salted and boiled and served either hot, or pressed for cold and is one of the finest dishes of the Cuisine Bourge