see below for more

omit pasta-leave cauli chunky

2 tablespoons has two net carbs

see more below

more below

use FLAT The main differences between point and flat brisket are fat content, texture, and shape: Fat content- The point is fattier and has more intramuscular fat than the flat. The point is also known as the deckle. Texture-The point is moister and has a fall-apart texture, while the flat is leaner and has a slightly more bite. Shape-The point is smaller and rounded at one end, while the flat is a large rectangle that's fairly even in thickness. The flat is usually what you'll find in pre-cut brisket, and it's often used for corned beef sandwiches. Brisket comes from the breast of the animal, so it has a lot of connective tissue and requires slow cooking to become tender. Which is better, flat or point brisket? Although the two brisket cuts can often be used interchangeably, the flat cut is most often used in braises that are sliced, like those popular on Jewish holidays and for corned beef. The fattier point cut, meanw

optional--add strawberry and cinnamon