Brisket’s open-grained texture and depth of flavour make it perfect for slow cooking.
Delicious pot roasted, poached, braised or used in casseroles and stews. In Jewish cuisine, it's used to make salt beef and pastrami.
Better still, it's an inexpensive way of enjoying a hearty roast. Because, if you like meat cooked well-done, it's arguably the best cut to buy. Simply slow-roast it on a tray at 110°C for 4-7 hours, depending on the size.
Delivered vacuum packed.
Chill it, trim it and slice it. Always cut meat against the grain.
Search Youtube for “Two Cuts of Brisket” for a short video that shows you how it's done.
Take care not to puncture the vacuum pack. Store it below 4°C and never let it get above 7°C. Be gentle with it, if you bang it or drop it the meat will lose some of it's moisture. Don't stack heavy things on top of it either.
Whole 4-6 months
Sliced 2-3 months