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