Meat · Cut · Short entry
Milieu de poitrine (middle brisket)
The long, flat middle of the breast, made of muscle layers separated by cartilage and usually sold rolled and tied. It is a pot-au-feu piece needing at least 3 hours.
Buying and cooking
Interbev describes the milieu de poitrine as the long, flat middle of the breast, formed of muscle layers separated by cartilage, and usually sold rolled and tied. It excels in pot-au-feu or slow-cooked in a casserole for at least 3 hours, or about 1.5 hours in a pressure cooker once the valve turns. On Interbev's chart it shares a zone with the tendron.
How it connects
Cut
- part of Poitrine (brisket)
- related Gros bout de poitrine (brisket point)
- related Tendron
- compare Brisket (US)
- compare Brisket (UK)
