Boneless beef brisket

Boneless beef brisket is a cut of meat from the front and lower part of cattle, specifically from the breast area near the sternum. This cut is characterized by its fibrous texture and moderate fat content, making it ideal for preparations that require long, slow cooking to tenderize the meat and enhance its flavor.

Origin: Beef brisket is a cut traditionally valued in various culinary cultures around the world, especially in American, Mexican, and Argentine cuisine. In these regions, it is commonly used in recipes for stews, barbecue, roasts, and braises, where the prolonged cooking time allows the meat to become tender and juicy.

Properties: It is a rich source of high-quality protein, iron, and B-complex vitamins, which are essential for energy production and the proper functioning of the body. Additionally, its intramuscular fat content adds flavor and juiciness to dishes, although its consumption should be moderated for low-fat diets.

Synonyms in Spanish from Latin America: This cut may have different names depending on the country:

• Argentina and Uruguay: "Pecho de vaca" or simply "Pecho".
• Mexico: "Pecho de res sin hueso" or "Brisket" (a term borrowed from English).
• Colombia and Venezuela: "Pecho de res".
• Chile: It is also commonly called "Pecho de vacuno".

In cooking recipes, boneless beef brisket is ideal for preparations that require slow cooking techniques such as braising, stewing, or sous vide, as this results in tender meat that easily falls apart when cut, providing an intense flavor and pleasant texture to dishes.