Beef brisket

Beef brisket / 양지 yangji / nạm

Flavor and role: A cut from the chest with a visible grain; long simmering makes it tender and draws out a rich broth.
Typical dishes and uses: Vietnamese pho broth, yukgaejang, miyeokguk (seaweed soup), Texas barbecue brisket.
Substitutes: Beef shank or chuck 1:1. Long simmering is needed either way.
Storage: Refrigerate 3 days, freeze 6 months. Soak in cold water for 30 minutes before simmering to draw out the blood.
Main countries: Korea · Vietnam · United States
Used in this book: Pho Bo (Vietnamese Beef Noodle Soup)Gyudon (Japanese Beef Bowl)Mul-naengmyeon (Cold Buckwheat Noodles in Icy Beef Broth)Beef rendang Tteokguk (Korean Rice Cake Soup)Old-Polish Three-Meat Bigos with Porcini Budae Jeongol with Brisket Broth and Aged Chilli Paste Beef Brisket Doenjang Jjigae with Rice-Water Stock Feijoada Completa with Garlic Kale and Farofa Galbi-jjim Grilled Cheese with Dipping Jus Gochujang Goulash with Korean Rice Cakes Kimchi Cheese Gyudon Gyudon Rice Burger Slow-Simmered European-Style Beef Curry Red Wine Braised Steak and Cheddar Pie Pyongyang-Style Mul-naengmyeon with Brisket and Shank Phở Đặc Biệt with 4-Hour Oxtail Broth Rendang beef tacos Beef Brisket Tteokbokki with Chili Oil and Jammy Eggs Clear Brisket Broth Tteokguk with Traditional Garnishes

Updated 2026-10-10