beef brisket
Cut from the breast of the cow, streaked with fat; supermarkets often sell it only as stewing beef, while a butcher sells it whole or sliced paper-thin on request.
Cut from the breast of the cow, streaked with fat; supermarkets often sell it only as stewing beef, while a butcher sells it whole or sliced paper-thin on request.
Substitute:
For braising and broth, chuck or beef shank works; for thinly sliced grilling, fatty beef belly slices from an Asian grocery. Lean cuts turn dry and tough.