According to the dictionary, the word brisket is derived from the Middle English “brisket” which comes from the earlier Old Norse “brjósk” meaning cartilage.
They called it cartilage because the brisket cut overlies the sternum, ribs, and connecting cartilages.
As its name implies, brisket is a tough cut of meat but this toughness can be counteracted with long, slow cooking which gives the chance for the connective tissue to break down and turn into a rich, tender meat.
Brisket is a great make-ahead dish since it actually tastes better the next day, after the flavors have had a chance to develop and come together.
Another advantage of eating brisket the next day is that the fat that melts into the cooking liquid will solidify and be easy to remove after a stay in the refrigerator.
Just make sure to keep the brisket stored in the cooking liquid the whole time so it stays moist.
Here is a fantastic brisket recipe that is easy to make and full of spectacular flavour: ZEG’s Brisket.
And you can pick up a brisket at your local Lococo’s as they have Whole Beef Brisket for $4.99/lb.
These whole briskets will leave you with fantastic leftovers that you can store for later use to put in tacos, burritos, sandwiches and even on top of poutine! Enjoy!
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