May 28 is National Brisket Day observed annually. One of the nine primal cuts of beef, brisket comes from the breast or lower chest of beef or veal. Brisket is a tough and relatively inexpensive cut of meat. While it requires some patience to cook brisket to tenderness, the reward is well worth the effort.
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Brisket requires slow cooking on a low fire, otherwise meat will be too tough. During the cooking process tough tissues are broken down, that is why you have a tender piece of meat. Spice mixes are used to give brisket a special flavor. Mix usually consists of salt, brown sugar, garlic, cumin, chili powder, black pepper, but it can be changed to your liking. Marinades are typically used to make meat tender. Soy source, Worcestershire sauce and liquid smoke are the most popular choices.
Select a well-marbled cut of meat and cook brisket any way you want. Add some spice, you can make it fork tender and delightfully tasty.
