Beef brisket
Bos taurus · Meat
Top 10 pairings
Boneless beef from the lower chest, laced with connective tissue and fat. Tough raw, it turns meltingly tender with long, slow cooking: the classic cut for barbecue, pastrami, corned beef and pot roast.
Picking a good onedrag
Freshly cut, cherry-red, firmOff: tacky, slimy, smelling wrong
Counter freshEveryday bestSear, roast or braise, but mince needs 160°F (71°C). Pregnant? Cook all meat through.
ColourRed, a brownish cast under lights
Touch the surfaceMoist and clean, still not sticky
SmellMild, clean, faintly meaty
These cues are Beef's, and hold across its cuts; where this one differs, its own page says so.