Another tough cut of beef is brisket—this time coming from the breast of the cow. It's leaner than chuck roast and it's made up of two different cuts: the flat brisket and the point cut.
To keep the meat from touching the bottom of the pan, put brisket on a rack or, what I often do, is lay it on top of onions, cut in half, and carrots. Roast the brisket uncovered for a half hour ...