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Home > New Flat-Cut Brisket

New Flat-Cut Brisket

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Free Range Flat-cut Beef Brisket joins Thrifty Cuts

With the Covid-19 virus repercussions vastly increasing the demand for cooking at home every day - maintaining our usual constant availability is proving difficult - but rest assured we are  working tirelessly with our Farmers to quickly replenish availability as soon is possible on a Daily basis - so you can continue to enjoy eating seasonally  

We continue to strive to offer full service normality - and availability - but hope you understand if some Cuts periodically run out for a short period of time

Free Range Flat-cut Beef Brisket joins Thrifty Cuts - an inexpensive but delicious Cut, delivering bundles of flavour

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 Thrifty 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

Here are some great ways to prepare your Flat-Cut Beef Brisket :

• Beef Brisket Pot Roast - by Elise Bauer
Beef Brisket cooked as a pot roast couldn't be easier. Just sear and then cook it in the oven with Onions and Garlic all afternoon until it becomes fall-apart tender. The Leftovers freeze beautifully, too!
Preparation time 35 mins : Cooking time 4 hrs 15 mins. Click here for
Flat-cut Beef Brisket
(Click here for recipe)

• Oven-BBQ Brisket with Blue Cheese Slaw - by Janine Ratcliffe
Get that slow-cooked BBQ vibe without having to slave over hot coals for hours. Serve with a rich creamy Blue Cheese Slaw and Fries
Preparation/Cooking time 5 hrs 30 mins - plus overnight rub. Click here for
Flat-cut Beef Brisket
(Click here for recipe)
• Brisket Sandwiches with Beer onions & Blue Cheese
Take this great value Cut of Beef to the next level by slow-cooking it in Newcastle Brown Ale and stuffing in a Bun with sticky Sweet Onions and Blue Cheese
Preparation/Cooking time 4 hrs 30 mins
. Click here for Flat-cut Beef Brisket
(Click here for recipe)
• BBQ Smoked Brisket - by Adam Bush
Get the most out of your BBQ with our seriously tender, home-smoked Brisket
Preparation/Cooking time 10 hrs - plus marinating. Click here for
Flat-cut Beef Brisket
(Click here for recipe)
• Salt Beef
Salt Beef is best eaten warm from the pot, so get ready to enjoy this as soon as it’s ready. If possible, use Bagels freshly made on the day
Preparation/Cooking time 2 hrs 30 mins - plus brining and soaking. Click here for
Flat-cut Beef Brisket
(Click here for recipe)
• Beef Brisket Massaman Curry - by Terry Blake
This Beef Brisket Massaman Curry recipe is served in Terry Blake's south London restaurant, Sparrow. This dish is served with Basmati Rice dressed with Duck Fat, Soy Sauce and Rice Wine Vinegar, which is then blow-torched until crisp. They also add a slice of deep-fried Lotus Root
Preparation/Cooking time 4 hrs. Click here for
Flat-cut Beef Brisket
(Click here for recipe)

So whether you choose one of the recipes above - or are just inspired to explore further recipes - we hope we have given you enough food for thought - to try this delicious new addition to our Thrifty Cuts Range
Give it a Click
So why not give it a click - and experience a whole new way to enjoy Godfreys Free Range Premium Meats and Poultry - all week -  or month long - by ordering from the comfort of your own home - or workplace - at a time that is convenient to you

We do the rest - be it if you would prefer delivery direct to your door Nationwide - or at our Click and Collect Points in Highbury or Finsbury Park

Bon appétit! 

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