The brisket is a fabulous cut of meat. The brisket is located between the shoulders and the forelegs; these muscles get a work-out, and they are also well marbled with fat. So they are highly flavoured and perfect for slow braises. Long cooking time is needed to melt the connective tissue. In our beef packs the brisket comes rolled into a pot roast or diced into gravy beef.

Typically, brisket pot roasts are browned all over on the stove top in a little oil or butter, then stock or other liquid and seasoning is added and brought to simmer. Then transfer to the oven and cook at 140-180°C for about 1 hour. Turn meat and add vegetables and continue cooking for another hour. When done, rest the meat for 10-15 minutes and when serving try to cut the meat against the grain, helping it become fall-apart tender.


Slow-roasted beef brisket

Pot-roasted brisket in beer with parsnips and mushrooms

Basic beef casserole


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