This article is about the cut of meat or other dishes made with it. For the smoked brisket dish popular in Texas, see Texas smoked 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 brisket stew instant pot, though the definition of the cut differs internationally.

Briskets can be cooked in many ways, including baking, boiling and roasting. Basting of the meat is often done during the cooking. 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 gelatinises, resulting in a more tender brisket. Popular methods in the United States include rubbing with a spice rub or marinating the meat, and then cooking slowly over indirect heat from charcoal or wood. This is a form of smoking the meat.

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 which historically may have been boiled with root vegetables and mild spices, or cooked very slowly in a lidded casserole dish with gravy. In Germany, brisket is braised in dark 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. 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. 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. On the Indian subcontinent, it is used in nihari, a popular dish. In Mexican cuisine, brisket is used to prepare suadero tacos. Smoked Brisket Recipe – How To Smoke A Brisket”. Choose a well-marbled piece of beef brisket if you can, as it will be far more succulent than a very lean cut.

You can also make the potato latkes separately and just serve them topped with soured cream and apple sauce. The BBC is not responsible for the content of external sites. Read about our approach to external linking. 471 0 0 0 16 9. The Truth About Slugging: Will Applying Petrolatum Jelly to Your Skin Really Make It Glow?

Brisket Recipes Brisket recipes are truly flavorful. Braising is our favorite way to cook brisket — with red wine, beer, chili, and of course we adore slow cooker brisket. But perhaps the best thing about brisket is that this large piece of meat yields plenty of leftovers. Leftover brisket is never a problem neither are Reuben sandwiches. Cozy up to homemade brisket in no time with this recipe that uses the pressure cooking function on your multicooker. With tender slices of brisket, sweet sautéed onions, and perfectly cooked carrots and potatoes, this delivers all of the favorite flavors of a traditional braise in half the time. Brisket is often the star of a traditional Passover meal.

This crowd-pleasing rendition is oven-braised low and slow with red wine and aromatics. Root vegetables like carrots and parsnips cook in the same roasting pan, making this a one-pot meal. Braising in a slow cooker turns a tough, less-expensive cut of beef into a flavorful, hearty meal that’s ideal for Passover and sure to become a family favorite. Making corned beef and cabbage in the slow cooker is the easiest way to enjoy this St. Patrick’s Day favorite without having to watch over a simmering pot on the stove. There’s just 15 minutes of prep, and then the slow cooker takes over, cooking the meat and vegetables for up to eight hours.

Our slow-cooker beef brisket is the star of this warming one-pot stew. The braised meat lends this soup long-simmered flavor in a fraction of the time. Martha made this recipe on Cooking School episode 304. The brisket in this Homemade Corned Beef with Vegetables needs to brine for two weeks, so plan ahead.