Beef brisket

Beef brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the precise definition of the cut differs internationally. 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.

History

The term brisket comes from the Middle English brusket which comes from the earlier Old Norse brjósk, meaning cartilage. The cut overlies the sternum, ribs and connecting costal cartilages.

Cooking Methods

Brisket can be cooked many ways, including baking, boiling, smoking, and slow cooking. It is often cured in salt brine to make corned beef, and it can also be a primary cut used for barbecue, smoked brisket, or in traditional Jewish cuisine it is often braised as a pot roast, especially as a holiday main course, usually cooked in a slow cooker.

Nutrition

Beef brisket is a source of protein, vitamin B12, iron, and zinc. Like all meats, brisket is also a source of complete protein, meaning it provides all the essential amino acids.

See also

• Corned beef
• Pot roast
• Barbecue
• Smoked brisket
• Jewish cuisine

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