Using a rice cooker to stew beef brisket is delicious but not rotten.

Beef brisket refers to the piece of meat with tendons, meat, and oily spots, that is, the soft muscles in the belly of the cow and near the ribs. It is a general term. If divided according to parts, the meat in many parts of the cow can be called brisket. The beef ribs imported from abroad are mainly cut into strips. They are taken from the boneless strips of meat between the ribs. They have more lean meat, less fat and less tendons, and are suitable for braised or stewed. In addition, there is a piece of tenderloin on the upper layer of the tenderloin that has less tendons, less oil, more meat, but an irregular shape. It can also be called beef brisket, which is a superior braised part. Beef tendon can be regarded as a type of beef brisket. It has more muscles, less oil, and is even completely lean meat. It is generally used for braising, and is not suitable for stewing soup, let alone braised.