Brisket which comes from the breast of the cow, is a great example—it's one of the least tender cuts of beef, but braised, smoked, or slowly roasted, it's rendered soft and satisfying with incredible flavor. Fresh brisket is an inexpensive boneless cut that requires long, slow cooking to break down the collagen in the connective muscle tissues to achieve unctuous tenderness.
Since brisket is a very tough cut, the best methods for cooking are those that cook at lower temperatures for a longer period of time, such as braising and smoking. Brisket needs plenty of time to cook.
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