Grass-Fed Brisket of Beef – Flat (1/2/3Kg)
The Brisket cut is situated within the forequarter (Front portion of the carcass) and is a weight-bearing and hard-working muscle with connective tissue running throughout, which means that if it is cooked incorrectly it can be Tough.
However, this toughness can be counteracted with long, slow cooking which gives the chance for the connective tissue to break down and gelatinize into the meat making it rich and tender.
This joint can be braised, smoked, or roasted in the oven, but must be cooked Low and Slow.
£11.10 – £32.22