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Beef Brisket

Brisket, from the lower shoulder is well wrapped in fat, with full flavour, ideal for pot roasting, braising and meat pies, not to mention smoking over a low BBQ. This is a versatile cut that above all needs time and a low heat to cook, well worth the effort for the satisfyingly sticky sauce produced as the collagen breaks down. This is also  the classic beef cut for salting.

Available for delivery:

Tuesday to Saturday

Cooking Instructions

Take your meat out of the fridge at least 30 minutes before cooking - the bigger the cut the more time it needs to come to room temperature. Remember, meat is a muscle and needs to relax before it is cooked and after!

COOKING TIP Pot roast. Sear the meat before pot roasting in stock at a low temperature. Serve warm from the oven or let cool in the cooking juices.

SERVING 250g per person, rounded up for leftovers.

Tips for stewing: Keep the meat in fairly big chunks. With brisket if you give it a good 5 hours in the oven you can even leave it as one whole piece to shred after cooking, if your pot will allow. This helps retain succulence. Start by browning the meat quickly at a high temperature in a little oil. This will help the meat develop a crust while keeping the inside pink. The crust is key to flavouring the dish. Add some vegetables - an onion or two, always - some herbs, a little stock and seasoning if required. Whether on the hob or in the oven, cook slowly (a good rule of thumb, is minimum 2 hours) at a very low temperature (oven 140-150°C Fan) until tender.

Storage Advice

Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.

Average shelf life: 2-3 days. On arrival please see the labels for use by dates.

Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.

Read more about how to store your meat here.