Grass-fed Red Ruby Brisket is a really hearty, traditional joint that epitomises all that's good about our slow-grown, grass-fed beef. Perfect for those who enjoy eating fat. Full of character and with a real old-fashioned depth of beef flavour, our grass-fed Brisket has a wonderful amount of rich buttery fat, that is ideal for slow cooking to allow the fat to gently render.
Brisket responds best to long, slow cooking - this allows the open grain of the meat to relax and become perfectly tender. It also allows the seam of fat to melt away, enriching the gravy and complementing the meat.
We recommend 5 portions per kg
When your meat arrives simply pop it into your freezer.
When you have chosen what you would like to eat, drop your items, still in their individual packaging into cool water and wait for 15 minutes until they are fully thawed. Once fully thawed remove the packaging and get cooking.
You can also gently thaw any items by leaving them in the fridge or at room temperature.
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Notes from the kitchen
Preheat the oven to 140C. Lightly season the brisket joint and place in an oven or casserole dish. Place in the oven and cook for a good six hours, the longer the better.
Or try smoking; Set the smoker for 115C. Place the brisket in the smoker. The brisket should be removed when it reaches 87C this will take around 8-10 hours.