3 /5Photo by Thayer Allyson Gowdy, food styling by Robyn Valarik
Poached brisket of beef with salsa verde
Most butchers divide a whole brisket into the flat half or first cut, which is lean and squarish, and the point cut, which is fattier and triangular—and more flavorful and tender. (Save the leftover broth for soup or risotto.)