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Glossary Ingredients


	Brisket is a cut of beef taken from the breast section under the first five ribs. It is usually sold boneless and is divided into two sections. The flat cut is more flavorful, with minimal fat while the point cut has more fat and less flavor. Brisket requires long, slow cooking such as braising. Corned beef is made from brisket. See recipes featuring Brisket »

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