brisket


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brisket

bris·ket

 (brĭs′kĭt)
n.
1. The chest of an animal.
2. The ribs and meat taken from the chest of an animal.

[Middle English brusket, perhaps of Scandinavian origin; akin to Old Norse brjōsk, cartilage.]

brisket

(ˈbrɪskɪt)
n
1. (Zoology) the breast of a four-legged animal
2. (Cookery) the meat from this part, esp of beef
[C14: probably of Scandinavian origin; related to Old Norse brjōsk gristle, Norwegian and Danish brusk]

bris•ket

(ˈbrɪs kɪt)

n.
1. the breast of an animal, or the part of the breast lying next to the ribs.
2. a cut of meat, esp. beef, from this part.
[1300–50; Middle English brusket]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.brisket - a cut of meat from the breast or lower chest especially of beefbrisket - a cut of meat from the breast or lower chest especially of beef
cut of meat, cut - a piece of meat that has been cut from an animal carcass
Translations

brisket

[ˈbrɪskɪt] Ncarne f de pecho (para asar)

brisket

[ˈbrɪskɪt] npoitrine f de bœuf

brisket

n (Cook) → Bruststück nt

brisket

[ˈbrɪskɪt] npunta di petto
References in periodicals archive ?
Historically, corned beef was made from brisket, and pastrami was made with a cut of meat called naval, which is also beef, but is not the same as the brisket cut.
Linda Seamark, from Wheatfield Grove, discovered a concealed label on the Scotch Brisket delivered by ASDA Benton that stated the use by date as a day earlier than the new label.
Brisket fully flavoured that will more the posh a run for money To be honest the dish doesn't look much when it arrives but it's jampacked with flavour - this is how to make rice sing out loud - and the cajun spice ratcheted the whole taste up.
Granted, this was quite a few years ago, in the fairy-tale land of brisket and noodle kugel, where all was right with the world.
The smell of burning wood hits you in the parking lot and pulls you inside, where the air is seasoned with the smell and where glass cases are loaded with whole smoked fish, homemade bacon and sausages, handcrafted head cheese, burger patties made out of brisket and a smattering of custom condiments.
While the cuts of meat are inspired by those found throughout the United States' barbecue belt - like Texas-style brisket and Memphis ribs - the vinegary sauces and spicy rubs at Smoque BBQ are original recipes, giving its barbecue a Chicago touch.
If so, one of the more challenging staples when smoking and barbecuing beef is brisket, a cut of meat that even the most seasoned cooks are continuously striving to perfect.
Those who long for a satiety that only rice provides can choose from Crispy Fried Pork Chop with classic Vietnamese steamed egg meatloaf, Twice Cooked Australian Beef Brisket with Imperial Roll, Fried Fish Fillet in Tomato-Turmeric Sauce with Prawn Sugarcane, and Sauteed Pork Belly with Prawns and Fried Egg-all served with rice.
Brisket has always been one of my favourite cuts because it's cheap and incredibly flavourful, with a lovely layer of fat running through it.
Lightly dust a six-pound brisket with flour and sprinkle with a dash of pepper.
SLOW-COOKER BRISKET with SMOKED PAPRIKA SERVES 6/45 MINUTES, PLUS 6 TO 8 HOURS IN A SLOW COOKER Save time and oven space this Passover: Use a slow-cooker for brisket that's tender when pierced, with a rich, velvety sauce.
Grilled treats: Pit BBQ Texas beef brisket Image Credit: Anjana Sankar/XPRESS Barbecue nachos Image Credit: Anjana Sankar/XPRESS