Beef brisket

Beef brisket is a large pectoral muscle from the front of the cow. As one of the hardest-working muscles, it contains significant connective tissue that transforms into collagen during long, slow cooking, making the meat incredibly juicy and tender. It is the cornerstone of American barbecue and Texas-style smoked meat, but is also traditional in Central European cuisine as a base for beef soup. Brisket is excellent for slow smoking, braising, boiling, and slow cooker preparations. Cooking time typically ranges from five to twelve hours. In Jewish cuisine, it is used to make pastrami and corned beef. Brisket is a source of protein, iron, zinc, and B vitamins.