French equivalent of brisket
I live in France and would like to know what cut of veal is equivalent to American brisket.
Best Answer
For adult beef, the area of the cow you're talking about is poitrine, though that covers the "brisket" as well as the front part of what in the U.S we'd call "plate" (i.e., into the "skirt"). If you ask for milieu de poitrine, that should get you closer to an American brisket cut. That's typically for beef, though.
For veal, I believe poitrine de veau (veal breast) is a traditional cut that is probably close to what you want, though again the cut may go back a bit farther than the standard brisket. I don't know whether it is common nowadays to debone the veal breast in France; in the U.S. (unlike adult beef brisket) it often comes with some ribs attached.
Pictures about "French equivalent of brisket"
What is brisket in France?
Pointe de poitrine (Brisket or flat brisket)Can you get brisket in France?
You don't have to travel to Paris to savor Steven Raichlen's French Bistro Brisket. Beef brisket is more than a tough cut of meat. Steven Raichlen says when it's braised low and slow until tender, it becomes otherworldly.What is the equivalent of beef brisket?
The best substitute for brisket is chuck roast, due to their similar texture and flavor. Both of these cuts come from the forequarters of the cow which also explains why they can often be substituted for one another.Is French roast same as brisket?
The French Brisket, also known as a French or Brick roast, is a chuck cut that is good for slow roasting much like the brisket. In fact, it sits right alongside the brisket on the edge of the chuck. It is well-marbled- like the 2nd Cut Brisket- and has excellent texture.Foodservice Brisket - French
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