Mapa do Boi

Brisket

Cut no. 17 · American

The brisket comes from the breast of the steer. It is naturally tough but has a thick fat cap and plenty of collagen. It needs low, slow roasting or smoking to break down, and turns very tender and juicy when done right.

Beef cuts on a map: where each cut is, what other countries call it and how to cook it.