Meanwhile, remove the brisket from the refrigerator and discard the plastic covering.
Wrap the brisket in the plastic wrap and refrigerate overnight.
Lay the brisket in a roasting pan and add the braising liquid.
Braise the brisket for five to six hours, until the meat is fork tender.
Remove the roasting pan from the oven and let the brisket rest for 10 minutes.
The plate and brisket may be used for soups, stews and goulashes and for corning.
Take a rump of beef, or about eight pounds of the brisket, and stew it till it is quite tender, in as much water as will cover it.
This joint consists of three portions,—the shoulder or knuckle, the breast or brisket, and the ribs.
But brisket, when questioned, declared that he had no will in his possession.
When he jumped, you would sure get 'im right about the point of the brisket.
mid-14c., brusket, perhaps from Old French bruschet, with identical sense of the English word, or from Old Norse brjosk "gristle, cartilage" (related to brjost "breast") or Danish bryske or Middle High German brusche "lump, swelling;" from PIE *bhreus- "to swell, sprout" (see breast (n.)).