Both acidophilus and bifidus may have heart-health benefits. In a study published in the âAnnals of Nutrition and Metabolismâ in 2009, cholesterol profiles improved in people with mildly or moderately high cholesterol when given yogurt containing both acidophilus and bifidus.
Consequently, a brisket can be a large cut of meat, between 3 and 8 pounds, and is rich in the connective tissue collagen.Fresh brisket is an inexpensive boneless cut that requires long, slow cooking to break down the collagen in the connective muscle tissues to achieve unctuous tenderness.onsequently, a brisket can be a large cut of meat, between 3 and 8 pounds, and is rich in the connective tissue collagen. Fresh brisket is an inexpensive boneless cut that requires long, slow cooking to break down the collagen in the connective muscle tissues to achieve unctuous tenderness.
The brine for making corned beef is similar to the brine used for making pickles. Thus, it's fair to say that corned beef is essentially pickled beef. One of the key ingredients in making corned beef is a curing salt called prague powder, which is what gives the corned beef its distinctive pink color.Whether you're simply making corned beef sandwiches or the classic corned beef and cabbage, it's important to slice the corned beef against the grain.Brisket is a good cut of beef to use for making corned beef because it has a nice fat content.Beef round, on the other hand, it much leaner. So it just depends on your preference. The higher fat content of brisket will produce a moister corned beef (although much of the actual fat will melt away while it cooks).risket is a good cut of beef to use for making corned beef because it has a nice fat content. Beef round, on the other hand, it much leaner. So it just depends on your preference. The higher fat content of brisket will produce a moister corned beef (although much of the actual fat will melt away while it cooks).