Ox Breast / Peito Bovino
Also known as granite, it can also be called pecho (Spanish), poitrine (French) or brisket (English). Front part of the ox consisting of muscles and thick and long fibers. Requires long cooking in moist heat. It can be used in stews, broths, soups, stews, wrapped with spices and roasted in the pan with sauce. For barbecue or grill, it should be roasted with plenty of heat and for several hours. When serving, remove the yellowish fat.
