About this cut:
Traditionally used for corned beef, this fattier section of the brisket is delicious braised on its own for a couple of hours. Fat will be trimmed. If this item is out of stock, we suggest you try our Chuck Pot Roast, Pastrami Roast, or Whole Brisket.
Other names for this cut: Point Cut Brisket
Basic Cooking Technique:
Braise low and slow.
- Red Wine & Honey Brisket (Leah Koenig)
- Joan Nathan's Brisket Recipe
- Sweet & Sour Brisket (Rachel Rosen)
- Southwestern Pulled Brisket
Learn more about Brisket:
Best kosher meat on the market. Amazing customer service as well!
Most delicious brisket everyone raved