As we enter the middle of December chills, I encourage you to consider a brisket: And this red wine version braises into a gorgeous glaze with meat that is perfectly tender. It starts with the brisket itself. A whole brisket weighs about twelve to fifteen pounds, but is generally is divided into two pieces: the flat and the point. The flat has a texture more like corned beef (it is, in fact, what you make corned beef with), and the point tends to be fattier—but with fat comes the potential for silkiness once that fat melts.
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