brisket

Etymology

From Middle English brusket, probably from Old Danish bryske (“cartilage, gristle”), from Old Norse brjósk, from Proto-Germanic *briuskiz (compare German Brausche (“knot on the head”)). Cognate with Danish brusk, Icelandic brjósk.

noun

  1. The chest of an animal.
  2. A cut of meat taken from the chest, especially from the section under the first five ribs.
    Right after chili, smoked beef brisket could easily be the state food of Texas. 2016, Samantha Skaggs, Real Food Slow Cooker Suppers, Page Street Publishing, page 146

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