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beef brisket

Beef brisket is a cut from the lower chest of the cow, known for its combination of lean muscle and fat. It is a working muscle, which makes it tough if cooked quickly, but perfect for slow, low-temperature cooking. When braised, stewed, or smoked over time, the connective tissue breaks down into gelatin, keeping the meat moist and producing a rich, flavorful cooking liquid. The fibres soften gradually, giving tender, sliceable pieces that are satisfying in both texture and taste.

The flavour of beef brisket is deep and classic, making it a favourite for traditional stews, pot roasts, and barbecue dishes. The moderate fat content adds richness without overwhelming the dish, while the meat readily absorbs herbs, spices, and aromatics, enhancing the overall profile of the stew or braise. Its versatility and reliable texture make beef brisket a go-to choice for cooks seeking hearty, comforting meals with substantial flavour and a pleasing mouthfeel.
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