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.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

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]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

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]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
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
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
Translations

brisket

[ˈbrɪskɪt] Ncarne f de pecho (para asar)
Collins Spanish Dictionary - Complete and Unabridged 8th Edition 2005 © William Collins Sons & Co. Ltd. 1971, 1988 © HarperCollins Publishers 1992, 1993, 1996, 1997, 2000, 2003, 2005

brisket

[ˈbrɪskɪt] npoitrine f de bœuf
Collins English/French Electronic Resource. © HarperCollins Publishers 2005

brisket

n (Cook) → Bruststück nt
Collins German Dictionary – Complete and Unabridged 7th Edition 2005. © William Collins Sons & Co. Ltd. 1980 © HarperCollins Publishers 1991, 1997, 1999, 2004, 2005, 2007

brisket

[ˈbrɪskɪt] npunta di petto
Collins Italian Dictionary 1st Edition © HarperCollins Publishers 1995
References in periodicals archive ?
Try this recipe for Classic Smoked Beef Brisket from the chefs at the National Cattlemen's Beef Association based in the US.
The company menu includes beef brisket, pulled pork, huge turkey legs and its square burgers.
To follow his example, you order the hickory smoked beef brisket sandwich from the Steamboat BBQ booth along Wheaton Avenue.
SMOKY BEEF BRISKET BUNS WITH PICKLES AND BBQ SAUCE CHEF Terry Edwards, known for his best-selling book Feeding Friends, has created his Smoky Irish Beef Brisket Buns that are sure to go down well with guests.
It's clear Bushra has made a lot of effort since the morning as there is so much to choose from: mozzarella sticks with carrots, cucumber and walnut salad, bread rolls, samosas, chicken shashlik, chicken nuggets, dahi vada, chole, peri peri bites, water melon, pani puri, chicken koila kadai, Peshawari mutton, juicy beef brisket and pineapple delight for dessert.
After a bit of a debate about what we want to eat, we settled on: prawn toast, salt and pepper king prawns, beef brisket satay (as recommended), grilled lamb chops with cumin (a compromise between my friend's preferences and the waitress's suggestions) along with some rice and noodles as sides.
> Bord SMOKY BEEF BRISKET BUNS WITH PICKLES AND HOMEMADE BBQ SAUCE Serves 6-10 Pre-heat Serves 6-10 Ingredients 5kg of beef brisket BBQ sauce 1 tsp of garlic puree 500ml ketchup 100ml Worcestershire sauce 2 tbsp brown sugar 1tbsp malt vinegar 400ml of orange juice reduced by 2/3 2 tbsp English mustard 1 tsp Tabasco Pickled cucumber and chili One cucumber (roughly chopped) A handful of chillies 300ml water 200ml white wine vinegar 100g of sugar For the dry rub 2 tbsp chilli powder 2 tbsp mustard powder 3 tbsp smoked paprika 2 tbsp ground cumin 3 tbsp black pepper 2 tbsp garlic powder 2 tbsp course sea salt For the BBQ sauce: Add all ingredients into a pan, mix well and slowly bring to the boil.
For instance, The Smoking Joint (TSJ), a place known for lip-smacking pork spareribs, beef brisket, as well as smoked bacon, liempo, corned beef, and the like, has added the following items only a few weeks ago: cauliflower with cheese; bacon Caesar salad; buffalo wings; Cajun gambas; grilled pompano; tres leches doughnuts with dip.
The BBQ Platter featured pulled pork, chicken, sausage, double order of beef brisket, a full rack of ribs, coleslaw, fries, corn bread, pit beans, hot potato salad, pickles and white bread.
An intermediate Corned Exmoor Beef Brisket dish will be created by Brend Hotels' Dez Turland, with the main course lamb Lake District saddle coming from Rob Kennedy.
If you love pulled pork, my firecracker pulled beef brisket is the answer.