- brisement forcé,
- bristle worm
Origin of brisket
Examples from the Web for brisket
Dinner at the American Jewish Congress gala at Cipriani in midtown Manhattan was a thick slice of brisket covered in gravy.
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.
The most economical parts are the round and thick flank, next to these the brisket and sticking-piece, and lastly, the leg.Cooley's Practical Receipts, Volume II|Arnold Cooley
Brisket was full fourteen stone, whereas Robinson might perhaps be ten.The Struggles of Brown, Jones, and Robinson|Anthony Trollope
Tredgold and Stobell were strangely silent, and even the voice of Brisket had ceased.Dialstone Lane, Complete|W.W. Jacobs
Do I ask the cannibal to break off the pernicious use of tobacco because I dislike the flavor of it in his brisket?Cordwood|Edgar Wilson (Bill) Nye
Everything—I wish you could tell me whether the poor fellow I ran through the brisket is alive.Katerfelto|G. J. Whyte-Melville
Word Origin for 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.)).