Brisket is a primal cut meaning one of the first cuts in the butchering process. From the lower chest of the cow, it's an area that gets exercised and is, therefore, more muscular, requiring a low and slow cook time. But the reward is well worth the effort. Best rubbed with spices and braised (a favorite preparation for Jewish holidays), smoked, or cured for pastrami or corned beef. Or for something really different, try making a spicy, creamy Beef Rendang (a Malaysian stew with coconut milk and aromatic spices). Brisket makes great leftovers too - put it in sandwiches, Vietnamese Pho Soup