In Reply to: A Question for the cooks out there posted by Heatherbelle on Tuesday, 14. November 2006 at 17:34 Bali Time:
brisket is from the breast of the beef carcase ,vitually between the two front legs and divides the rib cage ,similar to where a humans rib cage is divided both sides of the breast bone.
This should be very easy to get from your local butcher, it's a bit more difficult from supermarkets as a lot of supermarkets do not break up bodies of beef and get their supplies already pre packed.
Go to a local butcher and ask for FRESH brisket in the slab before it is rolled up, pickled and turned into corned roll. You may have to order it in advance. If you cannot get it I would suggest you ask for the gravy beef muscle end that the butcher cuts off the fresh silverside before he pickles it .
Hope this helps?