May 28th is the National Brisket Day, A day where it is a great opportunity for so much more than just barbecue or corned beef.
The Brisket, or Paleron in French, comes from the breast area, and is separated into point cuts and flat cuts. Both have their uses. The point cut is fatty, and full of connective tissue, which makes it a great candidate for braising or smoking. It’s also full of flavor. The flat cut is no less flavorful, but can be much leaner, meaning that it requires a different preparation. Whatever your preference, grab some brisket and celebrate!
Get inspired with some recipe ideas:
