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Home » Meat » Beef » Beef Brisket

Beef Brisket

Brisket is the beef cut used most often to make corned beef and pot roasts.The brisket is the breast area of the cow — below the chuck (the shoulder area.) The brisket extends back as far as the Plate (the underbelly.) More specifically, it’s the area beneath the first five ribs.

In North American beef cut terminology, the brisket usually includes the shanks of the fore legs too, whereas in the UK those are usually identified separately.

All brisket cuts are boneless. The meat in this area is muscle tissue ligaments; the collagen in these tissues must be broken down through slow cooking. Because it’s such a tough cut of meat, it is inexpensive as far as beef goes, but it does reward you by being extremely flavourful.

The whole Brisket is long and triangular shaped. It’s rarely sold whole like this; it’s usually cut for retail into “First Cut” and “Front Cut.” It may also simply be cut up and sold as stewing beef.

When slicing Brisket, you’ll notice that you really have to slice across the grain into thin slices. Thicker slices cut with the grain may have you chewing for hours.

Montreal Smoked Meat is made from the brisket. Pastrami is also made from brisket, except New York and Kosher styles, which are made instead from beef plate.

Cooking Tips

Braise in oven for two to three hours at 350 F (175 C), or dry-roast (covered) slowly at 325 F (160 C ) for about 4 hours until very tender. You can also cube it and use it as stewing beef.

A crock pot, slow cooker or pressure cooker will really prove their worth in cooking brisket.

Nutrition Facts

Per 3 oz, fat trimmed

Amount
Calories
310
Fat
24 g
Carbohydrate
0 g
Protein
21 g

Storage Hints

Store well-wrapped in refrigerator for up to 3 days, or freeze for up to 1 year well-wrapped.

Related entries

  • Beef Brisket Deckle-Off
  • Corned Beef
  • First Cut Beef Brisket
  • Front Cut Beef Brisket

Other names

Italian: Petto di manzo
French: Pointe de poitrine, Poitrine de boeuf
German: Brust, Rinderbrust
Dutch: Borst
Spanish: Pecho
Portuguese: Peito sem osso

This page first published: Feb 13, 2004 · Updated: Jun 17, 2020.

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Tagged With: Pot Roasts

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