Boned and rolled, approx. 1 kg (serves 4–5) · £16.50 (equivalent to £16.50/kg)
From our own Welsh Black cattle, reared on grass on our hill farm and hung on the bone for around 3 weeks. Brisket has a generous seam of fat running through it, which bastes the meat as it cooks low and slow, turning it tender and full of flavour.
Brown all over, then pot-roast covered with stock, ale or wine and some vegetables for 3–3½ hours at 150°C (130°C fan), until tender enough to carve thickly or pull apart with two forks. Leftovers make excellent sandwiches and hash.
Vacuum packed fresh, use within 11 days or freeze.
Boned and rolled, approx. 1 kg (serves 4–5) · £16.50 (equivalent to £16.50/kg)
From our own Welsh Black cattle, reared on grass on our hill farm and hung on the bone for around 3 weeks. Brisket has a generous seam of fat running through it, which bastes the meat as it cooks low and slow, turning it tender and full of flavour.
Brown all over, then pot-roast covered with stock, ale or wine and some vegetables for 3–3½ hours at 150°C (130°C fan), until tender enough to carve thickly or pull apart with two forks. Leftovers make excellent sandwiches and hash.
Vacuum packed fresh, use within 11 days or freeze.