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hoe het woord wordt gebruikt
gebruiksfrequentie
het wordt vaker gebruikt in mondelinge of schriftelijke toespraken
opties voor woordvertaling
Gebruiksvoorbeelden (meerdere zinnen met vertaling)
etymologie

Wat (wie) is brisket - definitie

CUT OF BEEF

Beef Brisket; Briscuit; Beef (brisket); Beef brisket; Briscut; Brisket (cut); Brisket (dish); Braised brisket

Brisket

·noun That part of the breast of an animal which extends from the fore legs back beneath the ribs; also applied to the fore part of a horse, from the shoulders to the bottom of the chest.

brisket

Brisket is a cut of beef that comes from the breast of the cow.

N-UNCOUNT

brisket

¦ noun meat from the chest of a cow.

Origin

ME: perh. from ON brjosk 'cartilage, gristle'.

Wikipedia

Brisket

Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing or moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderise it.

According to the Random House Dictionary of the English Language, Second Edition, the term derives from the Middle English brusket which comes from the earlier Old Norse brjósk, meaning cartilage. The cut overlies the sternum, ribs, and connecting costal cartilages.

https://en.wikipedia.org/wiki/Brisket

Voorbeelden uit tekstcorpus voor brisket

1. "You‘re getting brisket, shin, flank, rump and anything else that‘s available, all lumped together.

2. They still have old eclecticism: brisket recipes, corny jokes, lists of the vice presidents.

3. Mains include grilled salmon in a mussel sauce for 458 rubles and a pork brisket with zucchini ragout, 53' rubles.

4. HITS The succulent brisket, and the chicken –– simultaneously grilled and smoked –– with moist flesh beneath crackling skin.

5. With more freedom to compete, farmers hope that veal, and cuts such as brisket and offal, will find a market.