mimesere

It is, in fact. What I was referring to is beef brisket, which is a cut from someplace around about the breast, and (in Ye Olde Semi-Traditional Jewish Cooking) gets braised in the oven for hours while smothered with some sort of sauce ingredients, refrigerated, sliced thinly against the grain, and then reheated covered in the now-defatted sauce. So you get slices of really really tender beef drenched in yummy liquid (typically involving juices from the brisket, some sort of onion, and some sort of sweet/tangy flavor combo -- my aunt's version involves chili sauce or ketchup and whole-berry cranberry sauce). It is not dissimilar to pot roast, and can in fact be cooked with additional vegetables.

Cranberry and tomato products aside, it would go perfectly well with fell deeds, fire, and slaughter. :)