How to Carve a Beef Brisket

The brisket is found in the shoulder area of the cow.

Beef brisket is a particular cut of meat from the shoulder area of the cow. Since the muscle is used frequently for walking and standing, the brisket is typically a tougher cut of meat. Slow cooking, often in a braising liquid, helps to break down the fibers and tenderize the meat. Brisket is often made into corned beef or used with a barbecue sauce or gravy for sandwiches. You can cook a brisket on your grill, in your oven or in a slow cooker.

Things You'll Need

• Knife
• Cutting board

Instructions

1. Allow the meat to rest for 10 to 15 minutes when it is finished cooking. The juices you worked to create will run out onto the cutting board if you slice too soon.

2. Hold the brisket on your cutting board with one hand or a fork and slice against the grain. Start at the triangular end of the brisket, known as the point.

3. Slice the brisket on a bias, or at an angle to the cutting board, into 1/4-inch slices. Use the full length of the knife with each stroke. This prevents you from using too much pressure and causing juices to run out of the meat.

4. Slice what you are going to use at the moment and leave the rest to cut later, or you risk the meat drying out.

Tips & Warnings

• Ensure your carving knife is sharp before you begin, so you will have uniform, even slices.

References

• BBQ-Recipes-for-Foodies.com: Carving Beef Brisket
• Youtube: Carving a Brisket