Brisket beef joint - 1.5kg

We raise our own beef cattle on our family farm in East Devon, where the pastures overlook the Jurassic coast. The management of our herd is carried out according to strict animal welfare guidelines, including those required by the Red Tractor Food Assurance Scheme. We use an abattoir less than eight miles away from our farm, minimising this potentially stressful journey for the animals; on reaching Greendale Farm Shop, each carcass is hung and dry_aged for a minimum of three weeks, to allow it to mature, then expertly prepared by our skilled butchers. We take great pride in all our beef here at Greendale – not only because it’s exceptionally delicious and tender, but also because it’s fully traceable back to our farm.

Brisket comes from the animal’s shoulder – it’s quite a firm, open_grained cut, which will reward a long, slow cooking time with melt_in_the_mouth tenderness and rich flavour.

This basic pot_roast recipe is intended as a guide to get you started: Preheat your oven to 160°C/gas mark 3. Heat olive oil in a large oven_proof casserole dish over a medium_high flame; when the oil is hot, add the meat and cook for a few minutes, turning it so it browns on all sides. Take the meat out of the pan, turn the heat down a little and add your choice of prepared veg to the pan (e.g. a diced onion, a finely sliced garlic clove, two sticks of chopped celery and three chopped carrots). Fry the veg for about 10 minutes until soft, then put the meat back in the pan along with its juices, cover with water or stock and bring to the boil. As soon as it’s boiling, cover the dish and place it in the hot oven, leaving it to cook for three_and_a_half to four hours. Turn the meat half way through the cooking time, and check the liquid level as it may need topping up. Serve with a big pile of buttery sweet_potato mash.