Brisket On The Bone

Brisket on the Bone

Brisket on the Bone, also known as Bone-in Brisket is cut of beef from the breast of our traditionally matured grass fed Welsh Beef. An economical and flavoursome cut with a natural layer of fat and marbling throughout the meat. Roasted slowly, the meat should fall off the bone and the juices from cooking on the bone will make for a tasty gravy.

With a little bit of time and the right cooking method, even the toughest cuts of meat can be delicious and Brisket is no exception.  It may be generally considered to be a tougher cut of beef, but braised or slow roasted, a cut of brisket will be soft and tender with a fantastic flavour.

Brisket is a relatively inexpensive cut of a beef cut taken from the breast section of the cow beneath the first five ribs and behind the fore shank. It comprises the pectoral muscles of the cow, which supports much of the animal’s weight which makes it rich in the connective tissue collagen.

Choosing A Brisket Cut

You should look for beef brisket that has a good colour and appears moist like the cuts we sell at Hugh Phillips Gower Butcher.  These are cut from the breast of our traditionally matured grass-fed Welsh Beef.

Plan around 6 ounces of me for each person you serve (or 12 ounces if you’re buying it on the bone). Brisket usually comes in 3  to 3 1/2-pound sizes or larger. Unless you’re serving a crowd, you’ll probably have plenty of leftovers for sandwiches or other meals.

Preparing Brisket

Brisket usually has a layer of fat on the surface. Before preparing brisket, trim the fat away using a sharp slicing knife. If needed, slice the brisket into two pieces to fit into your slow cooker.

Whether braised or roasted, as mentioned, brisket needs plenty of time to cook.

Braising is the best way to cook brisket. We recommend that you brown the brisket in a small amount of oil over medium-high heat. Or sear fat side up in a heated 500 ˚F oven for 20 minutes to develop flavour.

Add a small amount of liquid (water, broth, or wine) to your slow cooker, cover tightly, and simmer gently over low heat or in a 275 ˚F oven for 3 to 4 hours, or until tender.

Always simmer gently; never boil. High heat or boiling will not speed the cooking. It will only toughen the meat.

Beef Brisket Recipe with Potatoes and Onions

For a tasty and easy to prepare family meal,  try this recipe developed by our own fully-qualified butchers.

Ingredients

2–2.5kg piece of Bone-in Brisket

4–5 garlic cloves, coarsely chopped

A good handful of thyme sprigs

2–3 tablespoons rapeseed or olive oil

1–1.2kg potatoes, peeled and cut into 3–4cm chunks

500g small onions or shallots, peeled

Sea salt and freshly ground black pepper

Method

Put the brisket in a large roasting tin and tuck the garlic and thyme inside and under it. Massage the oil into the meat, then season well with salt and pepper. Place in an oven preheated to 200°C/Gas Mark 6 and roast for 30 minutes, then take it out of the oven. Turn the temperature down to 140°C/Gas Mark 1, cover the meat with foil and return it to the oven to slow cook for 4 hours, by which time it will be very tender.

Baste the meat with its fatty juices, add the potatoes and onions to the roasting tin and toss them in the juices too. Turn the oven up to 160°C/Gas Mark 3 and cook, uncovered, for a further hour, until the joint has crisped up and the spuds and onions are cooked through.

Serve the beef in thick slices, with the potatoes and onions. There won’t be much in the way of juices, as they will have been absorbed by the veg, but any that remain should be spooned over the meat. Add some steamed green vegetables for the final touch.