Brisket

The brisket called in the culinary arts or in the butcher's trade a moderately marbled, long-grained portion of the forequarter of beef. It is located beneath the transverse rib, of which it is cut off transverse to the ribs. The shape is narrow and high front, back flat and wide. It is divided into three roughly equal parts: the front is - narrow, meaty bones and poorer than the other parts - the brisket or the sternum. The breast core or the center chest is more mixed, coated with a thick layer of fat and a strong taste. The back take Nachbrust is the thinnest and widest part.

Brisket is, fresh or pickled with or without the bone. It serves as a cook meat for broths, soups and stews or as a basis for regional specialties. The boned Nachbrust is also used for roast.

Great importance has brisket as a basis for corned beef as they are well suited for curing, but can be uncrushed because of the long muscle fibers poorly consumed. In this form it is one of the basic ingredients of Labskaus.

Classic dishes from beef brisket

• Brisket Berlin style: boiled, deboned beef brisket with horseradish sauce
• Brisket Bristol: boiled, rolled brisket with horseradish sauce
• Poitrine de boeuf salée: boiled Rinderpökelbrust with potatoes, root vegetables and grated horseradish.
• Pastrami
• Beef Brisket: hot smoked in BBQ Smoker core of the brisket and classic part of the American BBQ