BEEF BRISKET

BRISKET
This is a boneless, rather fatty roast (see why I like hump!) from the breast of the cow. This cut is usually pickled and boiled for hours to be used in one of its famous dishes as 'hot beef on rye' or 'corned beef' as some prefer to call it. Apparently it got the name 'corned beef' because the Irish practice was to cure it with corn-sized grains of salt probably like our kashering salt! It also makes wonderful deli pastrami and smoked brisket cold cuts.

This is a boneless, rather fatty roast (see why I like hump!) from the breast of the cow.