Brisket - wikipedia Brisket This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. ( May 2009 ) American cuts of beef including the brisket Kansas City - style Angus beef brisket and burnt ends dinner from the Q39 restaurant British cuts of beef including the brisket 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 / moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue. According to the Random House Dictionary of the English Language, Second Edition, the term derives 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. Contents 1 Method of cooking 2 Other variations 3 See also 4 References 5 Further reading 6 External links Method of cooking A pan of beef brisket Beef brisket noodles ( Philippines ) Brisket can be cooked many ways, including baking, boiling and roasting. Basting of the meat is often done during the cooking process. This normally tough cut of meat, due to the collagen fibers that make up the significant connective tissue in the cut, is tenderized when the collagen gelatinizes, resulting in more tender brisket. The fat cap, which is often left attached to the brisket, helps to keep the meat from drying during the prolonged cooking necessary to break down the connective tissue in the meat. Water is necessary for the conversion of collagen to gelatin, which is the hydrolysis product of collagen. Popular methods in the United States include rubbing with a spice rub or marinating the meat, then cooking slowly over indirect heat from charcoal or wood. This is a form of smoking the meat. A hardwood, such as oak, pecan, hickory, or mesquite, is sometimes added, alone or in combination with other hardwoods, to the main heat source. Sometimes, they make up all of the heat source, with chefs often prizing characteristics of certain woods. The smoke from these woods and from burnt dripping juices further enhances the flavor. The finished meat is a variety of barbecue. Smoked brisket done this way is popular in Texas barbecue. Once finished, pieces of brisket can be returned to the smoker to make burnt ends. Burnt ends are most popular in Kansas City - style barbecue, where they are traditionally served open - faced on white bread. The traditional New England boiled dinner features brisket as a main - course option. Brisket is also cooked in a slow cooker, as this also tenderizes the meat due to the slow cooking method, which is usually 8 hours for a 3 - lb brisket. In the US, the whole boneless brisket, based on the Institutional Meat Purchase Specifications ( IMPS ), as promulgated by the USDA, has the meat - cutting classification IMPS 120. The North American Meat Processors Association publishes a photographic version of IMPS called the Meat Buyer 's Guide. The brisket muscles are sometimes separated for retail cutting : the lean `` first cut '' or `` flat cut '' is the deep pectoral, while the fattier `` second cut '', `` point '', `` fat end '', or `` triangular cut '' is the superficial pectoral. For food service use, they are IMPS 120A and 120B, respectively. Other variations Brisket has a long history in the United States dating back to the indigenous Indians of southern Texas. Brisket is synonymous with Texas culture and has long been a standing staple for residents of the Lone Star State. 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 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. In Hong Kong, it is cooked with spices over low heat until tender, and is commonly served with noodles in soup or curry. 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 New Zealand cuisine, it is used in a boil - up. Boiled in seasoned water with green vegetables and potatoes, it is popular amongst the Maori people. It is a common cut of meat used in Vietnamese phở soup. 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 US, but more commonly as braised or stewed beef in the UK, is often accompanied by root 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 Italian cuisine, brisket is used to prepare bollito misto, a typical Northern Italy recipe. In Pakistan it is used in nihari, a national dish. In Germany, brisket is braised in dark German beer and cooked with celery, carrots, onions, bay leaves, and a small bundle of thyme. See also Food portal List of steak dishes References Jump up ^ `` Meat Buyers Guide ''. Chefs-Resources.com. Retrieved 2011 - 06 - 08. Jump up ^ Rabinovitch, Lara ( 2009 ), `` Montreal - Style Smoked Meat : An interview with Eiran Harris conducted by Lara Rabinovitch, with the cooperation of the Jewish Public Library Archives of Montreal '', Cuizine : The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada, 1 ( 2 ) Jump up ^ 40 Hong Kong foods we ca n't live without, CNN Go, 13 July 2011. Retrieved 2011 - 10 - 09 Further reading Moskin, Julia ( August 19, 2014 ). `` Brisket Is Worth the Wait ''. The New York Times. Retrieved March 17, 2015. Green, Aliza ( 2005 ). Field Guide to Meat. Philadelphia : Quirk Books. ISBN 1 - 931686 - 79 - 3. External links Media related to Brisket of beef at Wikimedia Commons The dictionary definition of brisket at Wiktionary Beef and veal Production Argentine beef Beef cattle Cow - calf operation Feeder cattle Kobe beef Organic beef Products Cuts Blade steak Brisket Chateaubriand steak Chuck steak Fajita Filet mignon Flank steak Flap steak Hanger steak Plate Ranch steak Restructured steak Rib eye Rib steak Round Rump Short loin Short ribs Shoulder tender Sirloin Top sirloin Skirt steak Spare ribs Standing rib roast Strip Shank T - bone Tenderloin Tri-tip Trotters Tail Processed Jerky Aged Bresaola Cabeza Corned beef Frankfurter Rindswurst Ground Montreal smoked Pastrami Meat extract Offal Brain Heart Tongue Tendon Tripas Tripe Testicles Dishes Steak / Beefsteak List of steak dishes Blanquette de veau Beef Wellington Beef bourguignon Beef bun Beef Manhattan Beef noodle soup Beef on weck Beef Stroganoff Boiled beef Bulgogi Calf 's liver and bacon Cheesesteak Chicken fried steak Cordon bleu Dendeng Feu French dip Ginger beef Galbi Gored gored Gyūdon Hamburg steak Hortobágyi palacsinta Iga penyet Italian beef Jellied veal Karađorđeva šnicla Kitfo Lanzhou beef lamian London broil Mongolian beef Neobiani Ossobuco Pot roast Pozharsky cutlet P'tcha Ragout fin Rawon Rendang Roast beef Roast beef sandwich Salisbury steak Saltimbocca Sha cha beef Shooter 's sandwich Steak and kidney pudding Steak Diane Steak and oyster pie Steak au poivre Tartare Tafelspitz Tongseng Veal Milanese Veal Orloff Veal Oscar Vitello tonnato Wallenbergare Related meats American bison Beefalo Water buffalo Żubroń Other Bovine spongiform encephalopathy Beef hormone controversy Beef ring Carcass grade Darkcutter Meat on the bone Ractopamine - Beef USA beef imports Japan Taiwan South Korea ( 2008 US beef protest in South Korea ) Cuts of beef Upper Chuck Rib Short loin Sirloin Tenderloin Top sirloin Bottom sirloin Round Lower Brisket Plate Flank Shank Retrieved from `` https://en.wikipedia.org/w/index.php?title=Brisket&oldid=801817666 '' Categories : Cuts of beef Hidden categories : Articles needing additional references from May 2009 All articles needing additional references Talk Contents About Wikipedia Deutsch فارسی Bahasa Indonesia Nederlands 日本 語 Português Svenska Tagalog 粵語 中文 Edit links This page was last edited on 22 September 2017, at 01 : 36. Text is available under the Creative Commons Attribution - ShareAlike License ; additional terms may apply. By using this site, you agree to the Terms of Use and Privacy Policy. Wikipedia ® is a registered trademark of the Wikimedia Foundation, Inc., a non-profit organization. About Wikipedia

Question: where does the brisket of beef come from
Answer: the breast or lower chest of beef or veal