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One whole flat beef brisket (approximately 2.50KG's) taken from the point end of the breast, giving you some seriously tasty beef. Great value and the perfect cut of beef for cooking low and slow on the BBQ.
Try it with Matt's BBQ Beef Brisket Dry Rub recipe.
How to Cook Whole Beef Brisket
Remove beef from packaging and rest at room temperature for 10 minutes before roasting. Season with salt and pepper, or your choice of dry rub/herbs, and place in a deep roasting tin, or casserole dish, and oven roast at 180°C/ Fan 160°C/ Gas 4 in the centre of a preheated oven for 30 minutes. Add your choice of vegetables and stock, or sauce, to the casserole dish, cover with tin foil and roast for a further 3 hours or until tender. Allow the meat to rest for 10 -15 minutes before serving.
Store at 4°C. Once opened keep refrigerated and use within 24 hours. This product is delivered fresh so is suitable for home freezing. Freeze in your desired portions on day of delivery and defrost thoroughly in a refrigerator before use. Once defrosted do not refreeze.
|Typical Nutritional Information||Per 100g|
What to do with Whole Beef Brisket
Cover with Matt's BBQ Beef Brisket Dry Rub or a rub of your choice and cook low and slow. Ideally on a bbq or smoker for that authentic flavour.