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Brisket is a popular traditional roast of Jewish origin. It is a relatively cheap cut used to make corned beef or pastrami. It is one of the most versatile and tasty cuts of beef.
The Brisket is a long flat muscle with a covering of fat found in the lower chest. Traditional brisket has a layer of fat on, while the modern-day cut (called PAD brisket) is 100% meat.
As the brisket is a very active muscle (think tough!) it needs to be cooked slowly (meaning for hoursssssss!) at low temperature in the oven or slow-cooker. Use a marinade or rub to tenderise it and it’ll melt in the mouth, and that's a promise! You cannot eat brisket rare. However, corned beef and pastrami are pink even after cooking due to the brining solution.
Check out our Recipes tab for ideas on how to cook Brisket.