ce839d2f_ardiesmill___Tombuie__Scotland__DESCRIPTION
[CUT] Brisket [USE] Pot roast/curing/braising [DESCRIPTION] 
Between Forelegs to 9th rib (Scot), a bit shorter in England. This is one seriously under-rated cut, probably because it looks a bit fatty. Don't worry about it, all you need to do is buy a bit of rolled brisket, which is the cheapest piece of "joined-up" beef you can get, shove it in a pot with some red wine, potatoe slices, carrots& chalottes for 2-3 hours and "Bingo!" . Massive flavour, wonderful flakey texture and, best of all, virtually impossible to ruin.
Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland
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