Rump cap? Do you think? In this video I joke around, but I mean well. I present techniques that add value in a not-tender cut: the brisket. In Brazil, when cattle haven't had the quality they do today, it was like this that the pieces were determined. Not-tender cuts, being very tough, couldn't be used for roasts. But the quality of the animals has improved a lot since then. In this video I teach you the techniques for serving brisket in a spectacular way. There are so many "Bolinha's tips" guys. I wish you could be with me on the day that we recorded it. The smell and the taste, my goodness! So, watch it and tell me if you're served. Hope you like it! Always remembering that I count on the quality of the meat from Coqueiro meat packing. A hug from the "gaucho"!
Marcelo Bolinha on social media:
Website: marcelobolinha...
The entire Marcelo Bolinha exclusive product line
Virtual Store: www.marcelobol...
Online Course | Ribs and Ribs
For more information, click on the link: www.hotmart.co...
Instagram: / marcelobolinhacarnes
Facebook: / marcelobolinhacarnes
22 авг 2024
