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£10.50 per kg
£10.50 – £21.00
A cut from further up the ribcage, it may or may not have the breastbone still attached, it is marginally leaner than flank but still pretty fatty. Rolled Brisket is the cut used for salting. It can be good boiled, is a useful inexpensive cut for simple dishes such as pot-au-feu. The section nearer the skirt is more meaty and can be braised or pot roasted. It requires slow, moist cooking. It is often salted or cured for corned beef.
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