Plural of 'brisket'; cuts of beef from the lower chest of the cow, often used for slow-cooking in dishes like barbecue or stew.
From Middle English 'brisket,' possibly from Old Norse 'brjósk' meaning 'cartilage' or related to 'brisk' meaning the vigorous chest area. The exact origin is uncertain but likely Scandinavian.
Brisket is proof that tough, humble cuts of meat can become legendary—Texas barbecue culture has made brisket a delicacy, showing how cooking technique and cultural tradition can transform something simple into something prized.
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