A beef cut from the breast section, under the first five ribs, from the lower part of the shoulder, it is a fabricated cut of the beef primal brisket and fore shank. It provides tough, tasty, economical meat. Either on the bone or boned and rolled it has good flavour. It comes in two sections: the flat cut, which has very little fat and the point cut which has more fat and more flavour. Uses include boiling, braising or pot roasting, sometimes after salting and spicing, but it must always be cooked slowly for a long time. It is sometimes served cold after slicing thinly. Brisket is also used to describe corned beef.
