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Beef brisket is a meat cut from the forequarter of beef. When the forequarter is cut the brisket and the ribs are separated laterally from the fore ribs and the chuck back rib. Beef brisket is sold bone-in or without bones. It is thin and high on one side and flat and wide on the other.

Brisket consists of two different muscles that are sometimes sold separately. The first cut or flat cut is lean, while the second cut is fatty. The latter is sometimes called point, deckel, triangular cut or fat end.

Brisket is sold fresh or cured. In the Southern United States it is mostly smoked or marinated. It is good meat for boiling or braising. Especially in Jewish kitchen it is often braised as a pot roast. Brisket is also the most popular cut for corned beef.


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Example preparation of beef brisket

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Brisket goes well with vegetables of the so-called mirepoix: carrots, leek, celery, onions and parsley. Boiled potatoes are a traditional side dish in some countries such as Germany. As a sauce the aromatic stock obtained during boiling of the brisket may be reduced with cream and seasoned with chives, salt and horseradish.


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