Brisket

Brisket is the low-and-slow beef joint: a 1kg brisket for the pot and a 1.5kg flat for a longer smoke or oven cook. It wants time, not a hot pan.

See also stewing beef, beef joints, slow cooker meat, beef and sunday roast.

What is beef brisket?

Brisket is the beef cut from the lower chest, between the front legs. It works hard, so it is full of connective tissue that melts into rich, tender meat when cooked low and slow. Brisket beef is the classic cut for pot roast, salt beef and American-style smoked brisket.

Brisket joint or flat brisket?

Our Brisket Joint 1kg is rolled and tied, ready for the oven or slow cooker. The Flat Brisket 1.5kg is the leaner flat, ideal for the smoker or for slicing.

How to cook beef brisket in the oven

Season well, brown the brisket in a hot pan, then sit it in a roasting tin with onions and about 300ml of stock or ale. Cover tightly with foil and cook at 150°C (130°C fan) for roughly 3½ to 4 hours for a 1kg joint, until a fork slides in easily. Rest for 20 minutes, then slice across the grain. More slow-cook cuts are on stewing beef and beef joints.

UK delivery from our Cornwall butcher: weekday delivery is free over £85 (£6.95 under), with no minimum order.