This article is about the cut of meat or beef brisket marinade 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 cuts, though the definition of the cut differs internationally. Brisket can be cooked 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 tenderised when the collagen gelatinises, resulting in 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. Smoked Brisket Recipe – How To Smoke A Brisket”.
Please log in with your username or email to continue. By using our site, you agree to our cookie policy. How is where trusted research and expert knowledge come together. Vanna Tran is a home cook who started cooking with her mother at a very young age.
She has catered events and hosted pop-up dinners in the San Francisco Bay Area for over 5 years. There are 11 references cited in this article, which can be found at the bottom of the page. How marks an article as reader-approved once it receives enough positive feedback. This article has been viewed 1,082,008 times. Some cuts of beef can be very tough, especially if you prefer your meat well done. If you don’t want to shell out a lot of money for a more expensive cut of meat, you can tenderize a less expensive cut to make it more palatable. Try mechanical or thermal methods, or if you prefer, you can use chemical methods, such as adding as salt, baking soda, or dairy to tenderize your beef.
Place the beef between wax paper and pound it for a few minutes. The wax paper protects the meat and your counter. Pound the beef with anything heavy you have on hand, from a kitchen mallet to a heavy skillet or rolling pin. Pounding the meat makes it softer, as well as thinner. This method works best on whole cuts of beef.
