brisket
[ BRIHS-kiht ]
A cut of
BEEF taken from the breast section under the first five ribs. Brisket is usually sold without the bone and is divided into two sections. The flat cut has minimal fat and is usually more expensive than the more flavorful point cut, which has more fat. Brisket requires long, slow cooking and is best when braised. Corned
BEEF is made from brisket. See also
BEEF.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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