Mark from New York gave our Piedmontese brisket a try. The Pied is a very unique breed originally from the mountainous Piedmont region of Italy. Even though this beef is known for being very lean, because Piedmontese cattle carry the myostatin gene, or double-muscle gene, their lean meat is incredibly tender and flavorful.
I received the meat last night and applied a rub and wrapped in the fridge overnight.
The weather prevented me from smoking it. Instead I braised at 350 degrees for 2.5 hours. The recipe I used called for a 5 lb brisket. This one was, after trimming, about 11 lbs. It was ready for the next step at 2.5 hours. It rests for 30 minutes and then is sliced. The brisket is returned to the pot and put back in the oven at 450 degrees for 1 hour. Cooking times were no different than a five pounder. I’m wondering if that has anything to do with the lean-fat ratio?
It is one of, if not the best tasting briskets I have ever had. Deep flavor and incredibly tender as advertised. Thank you so much. I wouldn’t hesitate again on this breed.
Mark, New York
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