brisket

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brisket

bris·ket

(brĭs′kĭt)

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)

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]

ThesaurusAntonymsRelated WordsSynonymsLegend:

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Noun

brisket - 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

Translations

punta

грудинка

brisket

[ˈbrɪskɪt] N → carne 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] n → poitrine 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] n → punta di petto

Collins Italian Dictionary 1st Edition © HarperCollins Publishers 1995

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References in classic literature ?

At last he cried, "Cleave him to the brisket!" but without conviction.

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Selecting your beef Large cuts, such as brisket, roasts and ribs, are prime candidates for smoking, but even a beef burger can benefit from a hint of smoke.

Smoking basics for mastering the art of beef

Among all the dishes he has made at home I recall vividly a beef brisket casserole with sweet potato and papaya that Bon brought.

Chinese cuisine offers home comforts but satisfies foodies with a taste for adventure... More British diners are prepared to try unusual Chinese classics such as chicken feet or ox tripe, says Yang Sing's Bonnie Yeung

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.

Beef up your BBQ; It's National Barbecue Week, so there's no better time to dust off your grill. Try these recipes from the Irish Food Board, Bord Bia

His latest offering, The Brisket Chronicles (Workman, PS14.99), is out on May 30 and includes more than 60 of the world's best brisket recipes as well as tips on how to barbecue, grill, smoke, braise, boil and cure the cut of beef.

brisket that really takes the biscuit

> 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.

Go and haul yourself over the coals; It's Bank Holiday weekend so, whatever the weather, it's time to bring out the barbie. Here are some recipes you should try which will certainly impress your guests

We speak with New York Times food writer (and Instant Pot enthusiast) Melissa Clark about her Passover menu, which includes a new brisket recipe (which can be made in the oven, but which she will be making in the Instant Pot), and, later on in the week, matzo lasagna.

A Very Unorthodox Passover

Cookbook author Paula Shoyer likes to use a second cut brisket (also known as "point"), because she says the first cut (also known as "flat") does not get soft enough while cooking.

Passover recipes Not-Quite Matzoh Ball Soup Traditional Brisket Roasted Mushroom, Tomato and Herb Salad Lemon Quinoa Cake

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.

K-POP CRAZE: VIVA, KOREAN PARTNERS LAUNCH Z-BOYS, Z-GIRLS

The BBQ Brisket Chili was made with a blend of smoked brisket and sausage, beans and spices.

Restaurant Review: Smoke and Bones BBQ

This was a super hearty, thick and smoky brisket. The chili was spicy and had layers of flavour including a layer of melted cheese on top.

Restaurant Review: Smoke and Bones BBQ

All you need to do to get that perfectly smoked, melt-off-the-bone brisket or rib is to cook it on an indirect heat on a wood fire, low and slow.