Brisket is cut from the lower chest of the cattle. Because it’s a highly exercised muscle, supporting a lot of the steer’s weight, it can take a long cooking time to tenderize. But the time is well worth it, as brisket is the basis of some of the most revered beef dishes around the world, including Jewish braised brisket, Italian bollito misto, corned beef, pastrami, and Texas barbecue. Either wet or dry cooking methods work well. Braise it slowly in beer, wine, or broth on the stovetop or in the oven (a Crock Pot is a genius way to cook it, and an Instant Pot can speed things up a bit), or rub with spices and cook slowly in the smoker or on a low, indirect-heat grill.