Brisket is a cut of meat from the breast or lower chest of beef. This normally tough cut of meat, due to the collagen is tenderized when the collagen gelatinizes. Popular cooking method includes rubbing with a spice rub or marinating the meat, then cooking slowly over indirect heat from charcoal or wood. In Korean cuisine, traditionally it is first boiled at low temperature with aromatic vegetables, then pressed with a heavy object overnight and served thinly sliced. It is also cooked for soup.