Brisket is best suited to slow cooking. It comes from the chest and shoulder area of the cow, an area of hard working muscles which benefit from long, slow cooking. It has high percentage of fat which is marbled throughout this cut but the benefit of this is that it renders down to keep the meat moist and intensifies the flavour. Sold boned and rolled, brisket is commonly slow-roasted in the oven until the meat is falling apart and beautifully tender. It is often referred to as the beef equivalent of pulled pork. It is ideal for pot roasting or braising, but it can also be casseroled or boiled.
From our own 100% home reared, grass fed South Devon beef herd.
Please Note: Our skilled butchery team will endeavour to fulfil your order as close to your chosen weight as possible but you will always receive your selected weight as a minimum.
Cooking / Recipes
For help in working out cooking temperatures and timings, have a look at the BBC Roast Calculator page.
For recipe inspiration you could try the BBC Good Food Brisket Recipes page or The Happy Foodie Brisket Recipes.
