Etana Diaz

Pulling the brisket off the forequarter. It’s such a versatile cut. Does great smoked and develops an incredible crust. Or slow cooked in the oven and still maintains its juicy texture. I personally like to smother mine is caramelised onions, tomatoes, and braise for 4hrs in the oven.

Just 3 weeks until I hop on a flight ✈️ to Paris for the @worldbutcherschallenge. This is going to be one of the most exciting chapters yet. 😋

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