Brisket 3/4kg

Our Brisket needs to be 'slow cooked' as a pot roast over a low heat and must not be rushed. Do this and it will yield fantastic results. This an old school cut and the cut of meat comes from the breast or lower chest of beef.

Cooking Tips:
How to cook a Brisket? To get the best results we recomend slow cooking. The meat should be cooked from room temperature in a covered caserole dish with stock and vegetables. set the oven at 160ºC and cook for 2.0 - 2.5hrs.... the result....deliciously good fun.  

Smoking Brisket

Popular methods in the United States include rubbing with a spice rub or marinating the meat, then cooking slowly over indirect heat from charcoal or wood. This is a form of smoking the meat. A hardwood, such as oak, pecan, hickory, or mesquite, is sometimes added, alone or in combination with other hardwoods, to the main heat source. Sometimes, they make up all of the heat source, with chefs often prizing characteristics of certain woods. The smoke from these woods and from burnt dripping juices further enhances the flavor. The finished meat is a variety of barbecue. Smoked brisket done this way is popular in Texas barbecue.

Once finished, pieces of brisket can be returned to the smoker to make burnt ends. Burnt ends are most popular in Kansas City-style barbecue, where they are traditionally served open-faced on white bread. The traditional New England boiled dinner features brisket as a main course option. Brisket is also cooked in a slow cooker, such as pressure cooker or Crockpot, as this also tenderizes the meat due to the slow cooking method, which is usually 8 hours for a 3lb brisket.

Taste: A rich meaty flavour or prime beef

Tenderness: Succulently tender, the meat should just fall apart if cooked correctly.

Texture: Think of the 'pulled pork' equivalent in beef and you are there!

Size: minimum 3/4 kg

Serves:  8/10 people

Origin: Argentina

Delivered: Frozen 'Locking in the Freshness'.