brisket


Also found in: Dictionary, Thesaurus, Encyclopedia, Wikipedia.

brisket

(brĭs′kĭt)
n.
The chest of an animal.

brisket

the mass of connective tissue and fat covering the anterior part of the chest in ruminants. Lies at the most ventral part of the neck, between the front legs and covering the anterior end of the sternum.

brisket disease
see altitude sickness.
brisket edema
an important indication of generalized edema due to congestive heart failure or hypoproteinemia. Also caused by local venous obstruction, e.g. due to thymic lymphosarcoma or injury due to sharp edges or too high fronts on feed troughs.
References in periodicals archive ?
The deckle is generally removed on more expensive cuts of brisket, but may be present in packer cuts.
4 Remove the brisket from the casserole and wrap in foil to keep warm while you finish making the spicy gravy.
The 'low and slow' cooking for up to 12 hours of the Beef brisket (meat from the front part of the animal) makes the meat so soft that just by swirling it around your tongue it melts in your mouth, leaving a smoky after flavour.
05) different with those from other cuts such as strip-loin, shoulder-chuck-roll, shoulder-clod, out-side-round and brisket.
Spoon the warm celeriac puree |into the centre of the plate, place the brisket on top.
Brisket, often referred to as barbecue in the South, requires slow cooking on low heat to make it perfectly tender.
Shred the brisket by pulling with two forks and add minced beef, mustard, Worcestershire sauce, a beaten egg and salt and pepper.
Houghton and his team begin the focused process of cutting the brisket, determined to find the very best slices of meat.
In a hot frying pan over a medium heat, seal the brisket on all sides, then place in a casserole dish.
Mix together half the rosemary and thyme, the mustard powder, salt and pepper and rub well all over the brisket.
After much discussion and a lot of questions for the very patient young women behind the counter, we managed to settle on the platter with three meats ($20), selecting smoked chicken, brisket and pulled pork, and a half rack of full ribs ($12).
Good things come to those who wait and if that means slow-smoking a piece of brisket, a big joint of pork or some juicy ribs for up to a day, then so be it.