21 Days Dry-Aged Salt Cured Brisket
Region: Farmison & Co Trusted Farm, UK
Shelf Life: 6 Days
Free Range Can Be Frozen Grass Fed Great Britain
Inspired by American traditions of butchery, our Salt Cured Beef Brisket boasts the stand out flavour that makes it a New York favourite, and is a must for deep sandwiches with the salty taste matching particularly well with gherkins. Made using dry aged Angus beef, and then cured by our Master Butcher this is a year round favourite for exquisite beefy taste.
This is British contemporary butchery at its best, though made using American style techniques increasingly being used by artisan butchers. The brisket itself is sourced from small farms in the Dales, before being cured with a traditional wet brine devised with the help of our Development Chef to yield the most intense flavours over the course of ten days.
Simmer in lots of water with aromatic herbs and vegetables for 2 ½ hours or until tender. The saltiness of the beef matches well with gherkins, though this Jewish favourite can also be broken up, mixed with mashed potato, and fried into hash. Try also shredding the beef into home style corned beef, and serving with a few boiled potatoes and vibrant salsa verde.
|Our recipe tips for cooking your beef salt cured brisket|