Beef brisket

Beef brisket is a cut of meat that comes from the lower front part of the animal, specifically from the breast or pectoral area of the calf. It is a piece with a fair amount of connective tissue and fat, which makes it ideal for preparations requiring long, slow cooking, such as stews, braises, roasts, and pot roasts, as this method makes the meat tender and juicy.

This cut is highly valued in various traditional cuisines, both in Spain and in several Latin American countries, where it is used for emblematic dishes like brisket in the United States or puchero in South American countries.

Regarding its properties, beef brisket is an important source of high-quality protein, B vitamins (such as B12 and niacin), and essential minerals like iron and zinc. Due to its connective tissue content, it is a cut that, while tender after prolonged cooking, can be somewhat fibrous if prepared incorrectly.

In Latin America, besides beef brisket, this ingredient may be known as falda de res, especially in Mexico and Central America. In some countries, it is also simply called falda or brisket (due to Anglo-Saxon influence).

This cut is perfect for those looking for hearty and flavorful recipes, ideal for comforting and nutritious dishes.