Wednesday’s Helping: Beef Brisket Cut

Patience required for a meaty, tender bite
Talk about brisket, and we usually think of corned beef. But what about the unseasoned cut? Brisket is one of the leanest and toughest pieces of the cow. This means that beef brisket is fairly inexpensive compared to more premium cuts, such as beef tenderloin. The word brisket is derived from brjósk, which meant cartilage in Old Norse. Anatomically, this cut is found attached to the sternum, ribs, and the cartilages that connect them. There are two distinct pieces-- flat cut or point cut—sold in supermarkets. The point cut tends to have more flavor and fat. A long and slow cooking process makes this tougher beef cut more appetizing and tender. Braise, slow-roast, or place brisket in a slow cooker. It’s also a popular barbecue cut for pit beef.