page_title: Brisket
section_title: Other variations
hierarchical_section_title: Brisket / Method of cooking / Other variations
caption_attribution_description: English: Angus Beef brisket and burnt ends dinner from the Q39 restaurant in Kansas City.
context_page_description: 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 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 tenderise it.
  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.
context_section_description: Brisket has a long history in the United States. Brisket is the meat of choice for slow smoking barbecue in Texas and is often considered the “National Dish of Texas.”
  In Britain, it is generally not smoked, but is one of a number of low-cost cuts normally boiled with root vegetables and mild spices or 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 Britain, is often accompanied by root and tuber vegetables - Boiled Beef and Carrots for example is a well-known dish emblematic of working class cockney culture. 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.
  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 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 amongst 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.
caption: Kansas City-style Angus beef brisket and burnt ends dinner from the Q39 restaurant
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