Brisket – Half

Brisket is a cut of meat from the breast or lower chest of the animal. The beef brisket cut is one of the nine beef primal cuts, although the precise definition of the cut differs internationally. There is one full brisket cut per side of the animal.  The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing or moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue.

Brisket has a long history in the United States dating back to the indigenous Indians of southern Texas. Brisket barbecue is synonymous with Texas culture and has long been a standing staple for residents there.

In Britain, it is not generally smoked, but is one of a number of low-cost cuts normally cooked very slowly in a lidded casserole dish with gravy. The dish, known as a pot roast in the United States, but more commonly as braised or stewed beef in the UK, is often accompanied by root and tuber vegetables. Good results may also be achieved in a slow cooker. Cooked brisket, being boneless, carves well after refrigeration, and is a versatile, cheaper cut.

In Germany, brisket is braised in dark German beer and cooked with celery, carrots, onions, bay leaves, and a small bundle of thyme.

In traditional Jewish cooking, brisket is most often braised as a pot roast, especially as a holiday main course, usually served at Rosh Hashanah, Passover, and on the Sabbath. For reasons of economics and kashrut, it was historically one of the more popular cuts of beef among Ashkenazi Jews. Brisket is also the most popular cut for corned beef, which can be further spiced and smoked to make pastrami. The Jewish community in Montreal also makes Montreal-style smoked meat, a close relative of pastrami, from brisket.^[2]

Kansas City-style Angus beef brisket and burnt ends dinner from the Q39 restaurant

In Hong Kong, it is cooked with spices over low heat until tender, and is commonly served with noodles in soup or curry.^[3]

In Korean cuisine, traditionally it is first boiled at low temperature with aromatic vegetables, then pressed with a heavy object in a container full of a soy sauce-based marinade. The ensuing preserved meat is served in match-length strips as an accompaniment (banchan) to a meal. This is called jang jorim. Brisket is also the main ingredient in a spicy soup called yuk ke jang, part of the class of soups that are complete meals in Korean cuisine. Nowadays, it is also popular to cook thin slices of it quickly over a hot plate.

In Thai cuisine, it is used to prepare suea rong hai, a popular grilled dish originally from Isan in northeastern Thailand.

In New Zealand cuisine, it is used in a boil-up. Boiled in seasoned water with green vegetables and potatoes, it is popular with Maori people.

It is a common cut of meat used in Vietnamese phở soup.

In Italian cuisine, brisket is used to prepare bollito misto, a typical Northern Italy recipe.

In Pakistan it is used in nihari, a national dish.