Brisket

This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderise it.

Burnt ends are most popular in Kansas City-style barbecue, where they are traditionally served open-faced on white bread.

The dish commonly known as braised or stewed beef in Britain, is often accompanied by root and tuber vegetables; for example, boiled beef and carrots (as mentioned in the song of the same name) is a well-known traditional dish emblematic of working class cockney culture.

In Germany, brisket is braised in dark beer and cooked with celery, carrots, onions, bay leaves and a small bundle of thyme.

In traditional Jewish cooking, brisket is most often braised as a pot roast, especially as a holiday main course, usually served at Rosh Hashanah, Passover and on the Sabbath.

Brisket is also the most popular cut for corned beef, which can be further spiced and smoked to make pastrami.

The Jewish community in Montreal also makes Montreal-style smoked meat, a close relative of pastrami, from brisket.

[5] In Korean cuisine, traditionally it is first boiled at low temperature with aromatic vegetables, then pressed with a heavy object in a container full of a soy sauce-based marinade.

[citation needed] In Thai cuisine, it is used to prepare suea rong hai, a popular grilled dish originally from Isan in northeastern Thailand.

[7] In Italian cuisine, brisket is used to prepare bollito misto, a typical Northern Italy recipe.