Flat Brisket Joint
Unrolled Brisket Perfect for Slow Cooking
A great value joint taken from the breast of the beast, and well suited to long, slow cooking or marinating and barbecuing for meltingly tender beef. Left flat by our Master Butcher, this is sourced exclusively from grass fed herds to ensure only the best flavour possible and only dispatched after being matured in our dedicated dry aging room, and judged ready by our Master Butcher.
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 dry age matured, 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 centerpiece, however is also ideal for marinating and serving as a barbecue special.
|OUR RECIPE TIPS FOR COOKING YOUR FLAT BRISKET JOINT - POT ROAST|