Rated 5.00 out of 5 based on 1 customer rating
(1 customer review)

Rolled Brisket

£9.00£36.00

Rolled Brisket is cut from the breast of our traditionally matured grass fed Welsh Beef. An economical and flavoursome slow roasting joint, with a natural covering of fat and marbling throughout. Hand rolled by our qualified butchers this is a great low cost alternative for a Sunday Roast which is also becoming more popular to use on the BBQ or Smoker.

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Description

Rolled Brisket

Rolled Brisket is cut from the breast of our traditionally matured grass fed Welsh Beef. An economical and flavoursome slow roasting joint, with a natural covering of fat and marbling throughout. Hand rolled by our qualified butchers this is a great low cost alternative for a Sunday Roast which is also becoming more popular to use on the BBQ or Smoker.

Packaging & Delivery

At Hugh Phillips Gower Butcher we take pride in providing you with cuts of meat that are in prime condition. Our current dispatch days are Tuesdays and Thursdays, so bear this in mind when ordering.

We deliver to the whole of the UK and Ireland on a 24 hour, next day basis.

All our produce is vacuum sealed and packaged in sustainable packaging from WoolCool, the natural alternative to polystyrene with greater insulation properties. Insulated using lambs wool, our packaging is far more environmentally friendly.

  • Better temperature control
  • Cushioning
  • Natural Lambswool Insulation
  • Environmentally friendly
  • Keeps produce cold for 2 days*

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Additional information

Weight N/A
Weight

1Kg (Serves 3-4), 1.5Kg (Serves 4-6), 2Kg (Serves 6-8), 3Kg (Serves 10 -12), 4Kg (Serves 16-18)

1 review for Rolled Brisket

  1. Rated 5 out of 5

    Edo V

    This was the first purchase I made with Hugh Phillips Gower Butcher and I was not disappointed. I’ve always loved beef that was cooked low & slow, and had tried brisket from the supermarket a couple of times, but was always left with slightly tough and chewy meat. I decided to buy a whole rolled brisket which was stuffed into the largest caserole dish we could find, and cooked for what seemed like forever at a very low heat. What resulted was the most tender, melt-in-the-mouth beef, bursting with flavour. To be honest, we overdid it on the size because we ate it for days afterwards, ever more inventive with the leftovers.

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