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Old 03-01-2008, 11:02 AM   #1
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What exactly is "beef brisket"?

I am planning on trying this recipe; Zinfandel-Braised Beef Brisket with Onions and Potatoes Recipe - - MyRecipes.com - and I have a question: What will the meat be labeled in the store that makes it a "beef brisket"? The last time I checked I could only find "corned beef brisket" - which I am assuming is not the same thing? Is there possibly another name for beef brisket that the store would be labeling it as? Thanks.

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Old 03-01-2008, 11:20 AM   #2
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Beef brisket should be labeled as such. Corned beef, while it is normally brisket is not the piece of meat you want for your recipe. Ask meat market personel for a beef brisket. Preferably a flat cut brisket...It should be pre-trimmed and ready to go.

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Old 03-01-2008, 12:01 PM   #3
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You'll have an easier time finding it at a butcher, not your local supermarket. The briskets in the supermarkets are good for corned beef and cabbage, Reubens, etc.
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Old 03-01-2008, 12:12 PM   #4
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Quote:
Originally Posted by Jeekinz View Post
You'll have an easier time finding it at a butcher, not your local supermarket. The briskets in the supermarkets are good for corned beef and cabbage, Reubens, etc.
The difference being??
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Old 03-01-2008, 12:13 PM   #5
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They come salted and seasoned already.

Even though the package says "brisket".

That recipe calls for a fresh brisket.
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Old 03-01-2008, 12:29 PM   #6
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A "Corned Beef Brisket" comes salted (cured) and seasoned. A plain beef brisket does not. Grocery stores here sell Corned Beef briskets, Flat cut Briskets, Sometimes point cut brisket and often times packer briskets. The OP's recipe is calling for a 2 - 2 1/2 lb (plain) beef brisket Which should be available in a retail grocery stores...depending on location!
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Old 03-01-2008, 12:33 PM   #7
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We can only find "Corned Beef Brisket" around here so I substitute sirloin roasts for the recipes that call for a plain "Beef Brisket". I know they aren't the same but it seems they cook similarily.
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Old 03-01-2008, 12:39 PM   #8
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You cannot find fresh brisket anywhere but a butcher around here.
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Old 03-01-2008, 12:48 PM   #9
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Some may not agree, but if you are unable to locate a fresh brisket (I know many people are nowhere near a butcher) I might personally use a well-trimmed chuck roast for that "shreddable" texture. It's nowhere near the same as a good ole brisket, but round or sirloin roasts are a might too lean for a brisket recipe, and the corned beef is cured -- not what you want for this recipe.
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Old 03-01-2008, 01:03 PM   #10
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jeekinz, from tom's river to mahwah, i've been able to find fresh brisket cuts of beef. they're great prepared in a myraid of ways, always low and slow.

are you sure you're from new jersey??? i mean with the sawx thing, and now brisket.
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