Beurre de Baratte Butter Brisket Flat It's exceptionally tender and rich

It's exceptionally tender and rich in flavor

changing the water every 30 minutes until thawed (2–3 hours)

The result is a brisket with beautiful intramuscular fat

The result is a steak with a perfect crust

turning occasionally

Beurre de Baratte Butter Brisket Flat It's exceptionally tender and richYes this butter is so good, we import it from France. Rodolphe Le Meunier is Frances famed affineur fromager (cheese maturer) and a Meilleur Ouvrier de Francethe countrys highest craft distinction. For this butter, he partners with a small Normandy dairy in Val dAy (Lessay) where sweet, pasture rich cream is cultured with lactic starters, then slow churned in a traditional baratte until it turns luxuriously satiny. Each wheel is hand molded and