From the recipe archive, originally posted January 2011.
Beef brisket is a fabulous cut of meat. The brisket is located between the shoulders and the forelegs of the steer; these muscles get a work-out, and they are also well marbled with fat. So they are highly flavorful and perfect for slow braises. Long cooking time is needed to melt the connective tissue. Upon serving, the meat is cut against the grain, helping it become fall-apart tender.

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