Matured for 28-days, our brisket is a beautifully flavoured cut of beef thanks to its delicious marbling.

Cut from the forequarter, brisket joints lend themselves to long, slow cooking in order to deliver a melt in the mouth, tender meat which will have everyone coming back for seconds. Whether you pot-roast or slow cook alongside seasonal vegetables and herbs, briskets are always a winning choice for Sunday lunch and make a great table centrepiece, perfect paired with roast potatoes, Yorkshire puddings and either horseradish sauce or homemade gravy. In the unlikely event of leftovers, the brisket meat makes a special Monday lunchtime sandwich or chopped and diced, it can be turned into an extra special cottage pie on a Monday evening.

Cooking Instructions

Take your joint out of the fridge 30 minutes before cooking, to bring to room temperature. To Oven Roast: Preheat the oven to 140°C, wait 15 minutes then place the Brisket into a roasting tin and cover with tin foil. Cook for 3 hours 30 minutes. Alternatively, you can cook using a slow cooker. Simply add two pints of hot water (after cooking this will make a delicious gravy) then cook on low for 6-8 hours. If you have a probe thermometer you want the core temperature to be 65°. All ovens and their temperatures vary, please adjust accordingly as the above is a guide only.

Nutritional Information (per 100g)

ENERGY; 905 kJ/218kcal

FAT; 16.0 g

of which SATURATES;


of which SUGARS; 0g

PROTEIN; 18.4g

SALT; 0.1g


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