A British Favourite for Slow Cooking
A great value joint taken from the breast of the beast, and well suited to long, slow cooking for meltingly tender beef. Our Briskets are only dispatched after being dry aged to enhance the natural qualities of the beef, with this most versatile of joints being well suited as an introduction to our beef outstanding quality.
The Brisket is cut from the forequarter of the beast from the breast of the animal, before being trimmed, rolled, and tied on the butcher’s block. A great value joint, and popular all year round, half of our briskets are taken aside and cured with salt, while these joints here are left to dry age and left in their natural state for authentic beef flavour.
A favourite of chefs for pot-roasting, try slow cooking alongside seasonal vegetables and herbs for melt in your mouth quality, and serving with buttery mash and roast carrots. If slow roasting in the oven, Brisket can be served as a Sunday Lunch centrepiece, with roast potatoes, Yorkshire puddings, and horseradish sauce.
|OUR RECIPE TIPS FOR COOKING YOUR BRISKET JOINT|