Anne Burrell shares her best ideas from the current season of Secrets of a Restaurant Chef.
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Secrets to Beef Brisket
When buying brisket from the market, make sure to ask the butcher for the first cut. The brisket is generally broken down into two cuts, first and second. The first cut is a thicker and more consistent piece of meat. It also has a better fat-to-meat ratio that allows for even cooking and a very tender end result.