Organic Beef Brisket

A slow-cook cut of organic beef, this traditional cut from the 'breast' or 'belly' of beef needs a slow and low pot roast to be transformed into something magical.

With flavoursome and extensive marbling throughout, the beef brisket pulls apart effortlessly, so it is perfect for filling tacos along with herby salsas and salad.

Available for delivery from 16th September

Good To Know

Ingredients & Nutritional's

Organic and Pasture-Fed for Life Beef
Please note this is produced in a factory that handles Gluten

Nutritional values per 100g: Energy 352 Kcal/ 1457 kJ | Fat 32.4g, of which saturates 13.3g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 15.2g| Salt 0.11g

Serving Suggestions:

1kg - Serves 4

2kg - Serves 8

How To Store

Our Beef brisket is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

Our Farms & Suppliers

We source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.

How To Cook

We Recommend: 

Ingredients:

• 1kg or 2kg beef brisket
• 2 tablespoons olive oil or vegetable oil
• 4 cloves garlic, minced
• 2 tablespoons fresh thyme or rosemary (or 2 teaspoons dried)
• 1 tablespoon smoked paprika (optional, for extra flavour)
• Salt and freshly ground black pepper, to taste
• 1 large onion, roughly chopped
• 2-3 carrots, peeled and cut into chunks
• 2-3 parsnips, peeled and cut into chunks
• 200ml beef stock or water
• 2 tablespoons tomato paste (optional, for added richness)

Instructions:

1. Preparation:

   • Remove the brisket from the fridge about 30 minutes before cooking to allow it to come to room temperature. This helps with even cooking.

2. Preheat the Oven:

   • Preheat your oven to 160°C (140°C fan) or 325°F. A lower temperature ensures slow, even cooking.

3. Season the Brisket:

   • Pat the brisket dry with kitchen paper to help it sear better.
   • Rub the brisket all over with olive oil or vegetable oil.
   • Season generously with salt and freshly ground black pepper. Rub the minced garlic, fresh herbs (thyme or rosemary), and smoked paprika (if using) all over the brisket.

4. Searing (Optional but recommended):

   • In a large, ovenproof pot or Dutch oven, heat a small amount of oil over medium-high heat. Sear the brisket on all sides until browned. This step adds extra flavour and helps seal in the juices. Once browned, remove the brisket and set aside.

5. Roasting:

   • Place the chopped onion, carrots, and parsnips in the bottom of the pot or roasting tin. If you seared the brisket, place it back on top of the vegetables.

   • If using, mix the tomato paste with the beef stock or water and pour it over the brisket and vegetables. This adds depth of flavour and helps keep the brisket moist.

   • Cover the pot or tin with a lid or tightly with foil.

   • For 1kg brisket: Roast for 2.5 to 3 hours.

   • For 2kg brisket: Roast for 3.5 to 4 hours.

   The brisket is done when it is fork-tender and easily shreds. Check periodically to ensure there's enough liquid in the pot, adding more stock or water if necessary.

6. Resting:

   • Remove the brisket from the oven and let it rest, covered loosely with foil, for about 15-20 minutes. This allows the juices to redistribute throughout the meat.

7. Serving:

   • Slice the brisket against the grain to ensure tenderness. Serve with the roasted vegetables and any additional side dishes of your choice.

8. Gravy (Optional):

   • For gravy, remove the vegetables and brisket from the pot. Place the pot on the hob over medium heat. Reduce the cooking liquid by simmering until thickened, stirring frequently. You can thicken the gravy further with a slurry of flour or cornstarch mixed with water if desired.

9. Accompaniments:

   • Brisket pairs beautifully with sides such as mashed potatoes, roasted root vegetables, or a fresh green vegetable like steamed green beans or sautéed spinach.

     10. Enjoy: Your perfectly roasted topside joint!