Beef brisket
Used in 2 recipes on RecipeWiki.
Beef brisket is a cut from the lower chest, a hard-working muscle laced with connective tissue and capped with fat. Cooked quickly it is tough; simmered gently for hours, the collagen melts and the meat turns tender, beefy and slightly sticky, while flavouring the liquid around it. That makes it a broth cut, which is how it is used for Pho Bo and for Shchi, and this page also covers brisket or shin on the bone for that purpose. Keep the pot at a bare simmer rather than a boil, which clouds the broth and tightens the meat. Slice cooked brisket across the grain so each piece stays tender.
Most often cooked with
OnionRecipes with beef brisket
Pho Bo
Charring the onion and ginger before they go near water is what makes the broth smell like pho rather than beef soup. Everything else is patience.
Vietnamese
Dinner
Beef
Shchi
Cabbage soup simmered in meat broth, made sour with sauerkraut in winter and with fresh cabbage in summer.
Potatoes
Russian
Soups