Rolled Brisket
From £18.00
Perfect for slow-cooking
Rolled brisket is fantastic when slowly braised and is a cheaper alternative for your roast.
As you slow-cook the meat, the fibres break up to add to the succulent flavours.
Our serving estimates allow for approx. 400g per person.
Remove joint from packaging, pat dry and bring to room temperature.
Preheat oven to 215°C/200°C Fan/ Gas Mark 6.
Massage a little goose or duck fat into the joint if it doesn’t have a generous coating of fat, then season just prior to cooking.
Make a trivet in the bottom of the roasting tin by chopping equal amounts of onion, carrot and celery plus a bay leaf, sprig of thyme and a few black peppercorns.
Place the beef fat side up onto the trivet.
Place in the centre of the oven and roast for 20 minutes, then reduce the temperature to 180°C/ 170°C Fan/ Gas Mark 4. Continue roasting for 20 minutes per 500g, reaching a core temperature of minimum 58°C for a medium rare roast.
Remove from the oven, put onto a clean tray and keep warm by covering with a sheet of tin foil. Rest for a minimum of 20 minutes before carving, leaving the roasted vegetables in the tray for the gravy.
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