Beef brisket comes from the chest area between the shoulders of the cow, which means it’s a working part of the animal and moves around quite a bit during its lifetime. It also has a large amount of fat which is marbled throughout and adds a ton of flavour to the meat. The high fat content and connective tissue means it needs to be slow-cooked to render it all down.
Traditionally, brisket is slow-roasted in the oven until the meat is falling apart and meltingly tender (Think of it as the beef equivalent of pulled pork). It is also the most popular cut for making corned beef and pastrami, and can also be turned into mince as the fat prevents it from drying out during cooking.