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Brisket

£27.10

Sale Sold out

Taxes included.

weight 2 KG 1.5 KG 1 KG

preparation Rolled Flat

Brisket, cut from the breast or lower chest of beef or veal, is a powerhouse muscle supporting around 60% of the animal’s weight. Packed with connective tissue, it demands bold, slow cooking to break down toughness and unlock deep, rich flavors. Available rolled for your convenience, this primal cut is ready to deliver a daring culinary experience. We sell brisket either rolled or flat.

nutritional Information

Serving Size100 g
per serve% RI*
Energy1431 kj17%
342 kcal
Fat26.15g37%
Saturated Fat10.203g51%
Monounsaturated Fat11.555g
Polyunsaturated Fat0.924g
Carbohydrates0g0%
Sugar0g0%
Fibre0g
Protein24.84g50%
Salt0.56g9%
Cholesterol93mg
Potassium242mg12%

ingredients

Cooking Inspiration

Cooking Idea

ingredients
1-1¼kg/2¼-2¾ lb boned and rolled beef brisket
5 tbsp vegetable oil
large knob of butter
2 large onions, halved and sliced
2-3 celery sticks, finely chopped
2 carrots, sliced
200-250g/8-9oz large flat mushrooms, stalks chopped and heads thinly sliced
500-550ml bottle of brown ale or stout
a few fresh thyme sprigs
2 bay leaves
1-2 tsp light muscovado sugar
500g parsnips, cut into wedges
1 tbsp Dijon mustard
chopped fresh parsley or thyme to serve

method

STEP 1
Preheat the oven to 190C/Gas 5/fan oven to 170C. Wash and dry the brisket and season. Heat 2 tablespoons of oil in a deep casserole and brown beef all over. Remove from pan. Turn down the heat, add butter and fry the onions, celery, carrots and mushroom stalks for 6-8 minutes.

STEP 2
Return beef to the pan and add beer, thyme, bay leaves and sugar. Add water if necessary so the liquid comes about two-thirds up the beef. Season, bring to a simmer, cover tightly, and cook in the oven for 20 minutes. Reduce heat to 160C/Gas 3/fan oven 140C and cook for 2 hours, turning twice, until tender.

STEP 3
An hour before the beef is done, toss the parsnips in oil, season and roast on a baking tray above the beef for 50 mins - 1 hr until tender, turning once.

STEP 4
Turn oven up to 190C/Gas 5/fan oven 170C. Lift out the beef, tent with foil and keep warm. Stir the parsnips and mushroom caps into the beef juices. Check to season; add water if needed. Cover and cook in the oven for 20-25 minutes until mushrooms are tender.

STEP 5
To serve, use a slotted spoon to remove vegetables and arrange around the beef. Spoon off the excess fat from the juices, then whisk in the mustard and pour into a jug. Moisten the beef with a little juice and scatter with parsley or thyme. Serve with mash, if you like.