街市THE WET MARKET
Beef brisket
牛腩
In a Hong Kong butcher's case 牛腩 is a family: 坑腩 is the meat between the rib bones, the most flavoursome and the standard for a braise; 爽腩 carries a layer of tendon; 崩沙腩 is the diaphragm. Australian supermarket brisket is the chest cut, sold whole, leaner and less gelatinous; for 坑腩 ask an Asian butcher for beef rib fingers.
Preparation
Cut into 4 cm cubes across the grain and blanch.
Availability in Australia
Easy to find
牛腩（坑腩）
Australian name · beef rib fingers / boneless short rib
Where · Asian butchers (Cabramatta, Eastwood, Hurstville, Box Hill, Springvale, Sunnybank)
What to ask for · Beef rib fingers
If it is not there · Supermarket brisket, point end with its fat; chuck pulled early; shin goes stringy
Australian name · beef rib fingers / boneless short rib
Where · Asian butchers (Cabramatta, Eastwood, Hurstville, Box Hill, Springvale, Sunnybank)
What to ask for · Beef rib fingers
If it is not there · Supermarket brisket, point end with its fat; chuck pulled early; shin goes stringy
爽腩 / 崩沙腩
Australian name · untrimmed flank / outside skirt with the membrane on
Where · Asian butchers
What to ask for · Beef flank with the tendon on
If it is not there · Never braise supermarket flank or skirt steak; it turns to dry strings
Australian name · untrimmed flank / outside skirt with the membrane on
Where · Asian butchers
What to ask for · Beef flank with the tendon on
If it is not there · Never braise supermarket flank or skirt steak; it turns to dry strings
