Brisket,Corned

Brisket, Corned, is a cut taken from the chest area of the cow. It is usually sold pre-brined and has a reddish-pink hue due to the corning process.

Typically used for slow-cooked dishes like corned beef and cabbage, this cut needs time to tenderize. Its rich, meaty flavor is enhanced by the brining spices, making it a staple for St. Patrick's Day feasts and Jewish delis.

This is the 108th most popular cut in the events we have filmed.

The most common mistake people make with this cut is calling it 10 - Brisket, Whole (Bnls).