Meat cuts · Czech cuisine
Beef brisket
The breast of beef with the breastbone – well-marbled meat for boiling, Czech tomato sauce and barbecue.
At a glance
- Cut
- Forequarter: underside of the chest with the front of the breastbone and the pectoral muscles, next to the fore shin.
- Production
- Sold bone-in with the ribs or boneless.
- Use
- Boiling, braising, tomato sauce, stock; in the US barbecue.
- Cooking time
- Boiling roughly 1.5–2.5 hours depending on the size of the piece.
- Substitutes
- Ribs or shoulder.
Where on the animal
Beef
- Brisket
An approximate diagram; butchers divide the carcass in slightly different ways from country to country.
Brisket sits in the forequarter on the underside of the chest. It is separated from the fore shin along a natural seam, and Czech butchers often sell it together with the ribs. It contains the front end of the breastbone with the cartilaginous rib joints and two chest muscles, the deep and the superficial pectoral (musculus pectoralis profundus and superficialis).
Brisket is heavily marbled with fat, so it stays juicy even after long cooking. It is boiled and braised and, like the ribs, also makes stock. In the United States it is one of the main barbecue cuts.
In Germany brisket is called Brust, with the parts Brustkern and Brustspitze; Brustkern is a typical boiling cut, and in Austria Brustkern is likewise mostly boiled.
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Techniques and tips
Related entries
Sources
- Sdružení českých spotřebitelů a Česká technologická platforma pro potraviny: Jak poznáme kvalitu? Hovězí a vepřové maso (2012)
- USDA AMS: Institutional Meat Purchase Specifications – Fresh Beef, Series 100 (2014)
- Bayerische Landesanstalt für Landwirtschaft: Fortbildung der Ernährungsfachfrauen zum Thema Rindfleisch (2006)
- ichkoche.at: Gustostücke vom Rind