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.
From THE NEW FOOD LOVERS COMPANION, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Kelly Shaker
Cleveland
Joined 16 hours ago
Richard Weisberg
Twinsburg, OH
Joined 20 hours ago
Roxanne Wells-Devaney
Edmonton, AB
Joined Yesterday
Trevor Randle
Maple Ridge, BC
Joined Yesterday
Barbara Baker
Deltona, FL
Joined Nov. 17th, 2008




rated by Lisa Marie, Nov. 16th, 2008



rated by Lisa Marie, Nov. 16th, 2008



rated by Stacey Hansson, Nov. 10th, 2008



rated by Sherry Hanuse, Nov. 10th, 2008



rated by Krzysztof Kowalczyk, Nov. 8th, 2008