Beef

Rolled Beef Brisket

The iconic American barbecue and maker of a great hotpot, brisket is a chuck it in and leave it supper staple. Great fat covering and long fibres mean that brisket is one of the easiest cuts to cook.

Your only error will be not giving enough time. Cook your brisket low and very slow under a braise and you're guaranteed a superb fall apart meat. One of the great comfort food suppers.

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Cooking & storage

Storage

Your meat arrives frozen and vacuum-sealed. Keep it in the freezer at -18°C or below until you need it.

Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.

Defrosting

Best: leave it in its vacuum pack on a plate on the bottom shelf of the fridge. Steaks and small packs take about 12 hours; joints can take 24 hours or more.

Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.

Never defrost meat at room temperature.

Cooking

Start by dusting the outside of your brisket in plain flour and sea salt.

Preheat a cast iron casserole dish on a medium high heat. Add some oil and sear well your brisket all around. Your want to aim for a good deep colour.

Remove the brisket and lower the heat on the pan. Add diced onion, carrots and celery and sweat down then add some tomato paste, cook this out, and then some Worcester sauce. Add a generous glug of red wine before evaporating the alcohol and adding some good beef stock. Throw in a good handful of thyme, bay and rosemary.

Place your brisket back in the dish (aim for it to be 2/3rd submerged) ,cover with a lid, and add to a 170°C oven.

cook for 4 or 5 hours turning your brisket occasionally.

Remove from the oven and rest well for an hour. Take out the brisket, reduce the sauce if needed, and carve.

Serve with horseradish sauce or a salsa verde for a fresh kick