Beef brisket is a cut of meat from the breast or lower chest of the cow. This cut is known for its flavour and is often cooked slowly to tenderise the meat. Brisket can also be made from lamb, veal, or even buffalo.

Names of Beef Brisket in Other Countries

• United Kingdom: Beef brisket is sometimes called “beef breast” or “thick flank”.
• France: It is known as “poitrine de bœuf,” which translates to “breast of beef”.
• Germany: The term used is “Rinderbrust,” meaning “beef chest”.
• Australia and New Zealand: When brined and boiled, it is called “corned silverside”.

Anatomy of the Beef Brisket in a Bovine

The beef brisket comes from the breast section, just below the chuck. It consists of the pectoral muscles of the cow, which are well-exercised and contain a substantial amount of connective tissue and muscle fibres. This gives the brisket its characteristic tough texture.

Cooking and Eating Characteristics of Beef Brisket

Beef brisket is known for its flavour. It is a tough cut of meat that requires slow and prolonged cooking to break down the connective tissues and collagen, resulting in a tender and juicy texture. The preferred cooking techniques for beef brisket include:

1. Smoking: Cooking low and slow in a smoker to tenderise the meat and infuse it with a smoky flavour.
2. Braising: Cooking in a well-seasoned liquid in the oven or on the stovetop.
3. Slow Cooking: Using a slow cooker to achieve tender and flavourful results.
4. Pressure cooker: Using a pressure cooker to achieve tender and flavourful results.

Nutrient Values of Beef Brisket

Macronutrients (per 100 g):

• Calories: 342 kcal
• Protein: 24.84 g
• Carbohydrates: 0 g
• Fat: 26.15 g
  • Saturated Fat: 10.203 g
  • Polyunsaturated Fat: 0.924 g
  • Monounsaturated Fat: 11.555 g

Why Some People Do Not Like Beef Brisket

Some people may not like beef brisket due to its tough texture if not cooked properly. It requires slow and prolonged cooking to become tender, which can be time-consuming. Additionally, the high fat content may not appeal to those who prefer leaner cuts of meat.

Ingredients

• Beef brisket
• Salt
• Beef broth

Equipment

• Slow cooker

Instructions

1. Unwrap the meat from the plastic wrapping and cut it into large chunks.
2. Place the meat, beef broth and some tap water into a slow cooker.
3. Cook for eight hours.
4. Transfer the meat from the slow cooker to a refrigerator-safe container and refrigerate.
5. Transfer the cooking liquor to a bowl and refrigerate.

Meal preparation

1. Take a portion of cold meat and cut it into small cubes.
2. Place the meat into a frypan with some beef broth.
3. Cook on the stove, bringing the liquid to a simmer.
4. With a wooden spoon, gently press down on the meat cubes so the muscle fibres separate.
5. Slowly stir the meat as the water evaporates, and the juices thicken with the remaining beef fat.
6. Turn the heat off and add some butter.

Thoughts on the meal

It’s meat. It tastes good.

It’s not cheap, but it’s cheaper ($AUD13/kg) than scotch fillet steak (>$AUD20/kg).

It’s tender, but it takes hours to make it tender.

I’ll get at least a week’s worth of small meals from this piece of beef.

The meat muscle fibres are pronounced making for a good “chew” when eating every bite.

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