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Hand prepared
Hand prepared to the very highest professional standards by our Master Butchers - offering superb, juicy tasting, Premium Quality Beef, perfectly presented - in a way that we think is only fitting for such rare quality produce
Impeccable husbandry
Prepared from only truly Free Range, slow maturing, additive-free - naturally raised animals - with impeccable husbandry - on lush green pastures - and then carefully Dry Aged to perfection
A deeply rich satisfying flavour
Cut from just below Shoulder and boned out for easy carving - this is a Cut benefits from very slow cooking - and then delivers a deeply rich satisfying flavour that belies its price.
Two distinct Cuts
Located between the fore shank and the plate, the Beef Brisket is removed and trimmed into two distinct Cuts, the Flat Cut (first cut) and the Point Cut (second cut).
The Flat-Cut is a leaner and thinner cut of meat.
Moist and flavourful
A full layer of fat should be present on one side of the meat surface enabling the Flat-Cut to remain moist and flavourful when cooked.
Best for slicing
This Cut is best for slicing. It's also the best Cut of Brisket to use for Homemade Corned Beef.
Very tender
Early on Brisket was not very popular and was often discarded for Stew meat or to be ground up. Its popularity increased when it was discovered that smoking the Brisket on low, indirect heat makes it very tender.
Flat-Cut Brisket should have a nice even fat cap with no gouge marks exposing the meat.
The fat should be a nice white colour
Smoking a Flat-Cut Brisket
When smoking a Flat-Cut Brisket you want to leave all the fat on it so it can render down and provide a more flavourful Brisket
Can be roasted, pot-roasting, braised, smoked, barbecued - or brined for Salt Beef Do have a look at our How to Cook/Related Recipes Tab for some great ways to prepare your Flat-Cut Beef Brisket
Free Range Flat-Cut Beef Brisket
Hand prepared
Hand prepared to the very highest professional standards by our Master Butchers - offering superb, juicy tasting, Premium Quality Beef, perfectly presented - in a way that we think is only fitting for such rare quality produce
Impeccable husbandry
Prepared from only truly Free Range, slow maturing, additive-free - naturally raised animals - with impeccable husbandry - on lush green pastures - and then carefully Dry Aged to perfection
A deeply rich satisfying flavour
Cut from just below Shoulder and boned out for easy carving - this is a Cut benefits from very slow cooking - and then delivers a deeply rich satisfying flavour that belies its price.
Two distinct Cuts
Located between the fore shank and the plate, the Beef Brisket is removed and trimmed into two distinct Cuts, the Flat Cut (first cut) and the Point Cut (second cut).
The Flat-Cut is a leaner and thinner cut of meat.
Moist and flavourful
A full layer of fat should be present on one side of the meat surface enabling the Flat-Cut to remain moist and flavourful when cooked.
Best for slicing
This Cut is best for slicing. It's also the best Cut of Brisket to use for Homemade Corned Beef.
Very tender
Early on Brisket was not very popular and was often discarded for Stew meat or to be ground up. Its popularity increased when it was discovered that smoking the Brisket on low, indirect heat makes it very tender.
Flat-Cut Brisket should have a nice even fat cap with no gouge marks exposing the meat.
The fat should be a nice white colour
Smoking a Flat-Cut Brisket
When smoking a Flat-Cut Brisket you want to leave all the fat on it so it can render down and provide a more flavourful Brisket
Can be roasted, pot-roasting, braised, smoked, barbecued - or brined for Salt Beef Do have a look at our How to Cook/Related Recipes Tab for some great ways to prepare your Flat-Cut Beef Brisket
Free Range Flat-Cut Beef Brisket
INGREDIENTS: Free Range Beef
ALLERGEN ADVICE: For Allergens, including Cereals containing Gluten, see Ingredients in Bold.
Cook thoroughly
Free Range Flat-Cut Beef Brisket
Remember to pat dry and let the meat reach room temperature before cooking
Roasting
For 2kg Brisket Sear meat in a hot pan for 3-4 minutes each side
In a deep-sided roasting tray - add Carrots. Onions, Celery, Black Peppercorns, a sprig of fresh Thyme and a Bay Leave
Lightly rub the Brisket with Salt and then place in the deep-sided roasting tray
Transfer into a pre-heated fan- assisted oven - fat side up - for 1 hr 20 mins at 190°c 375°f Gas Mark 5
Aim for a core temperature of 58°c - using a Digital Meat Thermometer probe Once roasted, cover loosely in foil and rest for 10 -15 mins
For 4kg Brisket transfer into a pre-heated fan- assisted oven - fat side up - for 3 hrs 40 mins at 180°c 350°f Gas Mark 5
Pot Roasting
Times as per Roasting - just add liquid to the Trivet and use a Closed Lid deep Casserole Pot
Cut the meat across the grain in the meat - as this will provide more tender Cuts of meat
Free Range Flat-Cut Beef Brisket
Cooking time 2 - 2 hrs 30 mins
Cooking time 5 mins
Cooking time - none
Cooking time 35 mins
Cooking time 25 mins
Cooking time 17 mins
Cooking time 15 mins
Cooking time 30 mins
Cooking time 10 mins
Cooking time 10 mins
No Cooking time required
Cooking time 15 mins
Easily halved
