What Beef Cuts Can Be Replaced for a Beef Brisket?

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Beef brisket comes from the lower frontal part of the cattle, an area that supports around 60 percent of the animal's weight. This means it contains a large proportion of tough connective tissue. Only slow, long cooking times will melt this tissue and make the brisket soft enough to eat. Because of the tough nature of the meat, few beef cuts can be replaced for a beef brisket.

Trade the Blade

  • A blade roast, sometimes called a blade chuck or blade pot roast, contains gristle and connective tissue. This gives it a toughness similar to brisket. If you're making pot roast or barbecuing the meat for a long time, then blade roast can be replaced for a beef brisket. Brisket may suit dry cooking a little better than blade roast, as long as the cooking times are long and the heat medium to low.

Chuck Out the Roast

  • Chuck roast is a sub primal cut of beef from the front shoulder area of the animal. With thick, white lines of muscles and tissue, the chuck doesn't suit quick frying or grilling and works better for corned beef and pot roast. However, boneless chuck roast generally cooks faster than brisket. If swapping chuck roast for brisket, increase cooking times and consider braising the meat to get a softer texture.

Round the Corn

  • Round roast cuts, such as bottom round roast, make good choices for corned beef. This involves salt-curing the meat, a process that softens up tough cuts such as bottom round. Brisket also works well for corned beef. Replacing a round roast for brisket in a corned beef recipe simply means increasing the amount of brining solution, depending on the size of the brisket. When served with cabbage, corned beef brisket is a staple of St. Patrick's Day feasts.

Put It in the Pot

  • Tough meat cuts often suit pot roasting. This wet cooking method surrounds the meat with liquid, keeping it moist throughout cooking. A pot roast can spend as long as 3 hours in an oven set to 325 degrees Fahrenheit before it's soft enough to eat. Rump roast, bottom round roast, cross ribs, top blade and under blade all work in a pot roast recipe. Each can be swapped for brisket. However, some of these cuts come in smaller portions than a classic brisket, so you may have to cut the meat to fit the pot.

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