Tell me what is a brisket (thing to eat)?

Question

Explain, please.

Answer 1

Brisket is a cut of meat from the breast or lower chest. While all meat animals have a brisket, the term is most often used to describe beef or veal. The beef brisket is one of the eight beef primal cuts.

Brisket can be cooked in many ways. Popular methods include smoking and marinating the meat and cooking slowly over hot coals or wood. Additional basting of the meat is often done during the cooking process. Juices from the meat drip on the heat source. As the juice boils off, the smoke penetrates the meat - adding flavor. Small amounts of certain woods such as hickory or mesquite are sometimes added to the main heat source. The smoke from these woods further enhances the flavor. The finished meat is often referred to as a variation of barbecue.

In traditional Jewish cooking, brisket is most often braised as a pot roast. In the United Kingdom, brisket is most often pickled in brine and then slowly boiled to produce corned beef.

Answer 2

A beef brisket is a cut of meat taken from the underside of a beef carcass, lying directly behind the foreshank (front legs). It us usually sold cut in halves, or two cuts- the first cut, also called the flat cut has less fat and is usually squarish in shape. The other is known as the front cut, and has a pointed end and more beefy flavor. Both cuts contain layers of fat and muscle. It is the cut used to make corned beef and pastrami, or plain roast brisket. It is often smoked in restaurants specializing in beef barbeque, sliced thinly against the grain and eaten either plain or on a sandwich with barbeque sauce. It is a tougher cut of beef, and should be moist roasted at low temperatures to tenderize. Sometimes you will find a whole brisket, but usually you have to request it from the butcher. If not cooked correctly, it will be dry, tough and nearly tasteless, It also should be cut to serve across the grain, or it will shred into long stringy bits that are difficult to eat.

Answer 3

Brisket is a cut of beef that is laced with alot of interstital tissue (means it contains alot of thin ribbons of fat thoughout the cut of meat)

Brisket is normally served slow-roasted (like a crockpot) or smoked.

I would recommend using a crockpot at low setting with more than usual liquid and is allowed to cook for at least 8 hrs.

when cook properly, it is very flavorful and has the texture of a thin steak, when not, it is very tough and chewy.

I have a preference of cold-smoked brisket.

Answer 4

Brisket, the one I know it's the Beef Brisket.
Basically it is a cut of a cow which contains the fattest portion. However, beef brisket is one of the best parts to stew!

Answer 5

The BRISKET is also the toughest cut of beef and has to be cooked long & slow -- slow cooker would be good way. Make sure you get it cheap since cooking costs add to the price & in some areas of the USA they get a moderately-high price for it as it's used in ethnic cooking and therefore there's a high demand for it. In NYC it might be high, in So. Fla. it is usually cheap!
I, personall, never cared for it!

Answer 6

I think it's called brisket beef. my daughter's grandmother is a big fan of it. I've never eaten it becuase it just doesn't look good.

Answer 7

It's German for Beef Roast. All previous answers to mine are correct as well.

Answer 8

It's a roast