“That’s more than 300 cows.”
If you want to get really technical about it, it’s a LOT more than 300 cows. After all, brisket is only a small part of a beef carcass.
And a very tasty part of it, when prepared properly.
Slow cook a brisket in any one of several gravies from onions and carrots to molasses/BBQ sauce. When it falls apart at the touch of a fork, you know it is done.
Goes well with mashed potatoes, green beans, (don’t use horseradish), potato latkes, Green Bean Casserole, spinach and even French Fries.