For proper comfort cooking, choose a beef brisket joint. This classic forequarter cut loves a low-and-slow approach—collagen melts, the fibres relax, and you’re left with tender slices or pull-apart beef and a naturally glossy gravy. Roast gently in the oven, nestle it in the slow cooker, or take it to the smoker for barbecue-style results. Season simply with salt and pepper or add your favourite rub; either way, the payoff is deep flavour and serious juiciness.

Why you’ll love it

• Slow-cook superstar—melting texture and rich beefy taste

• Forgiving cut that rewards time and gentle heat

• Versatile: oven braise, slow cooker, smoker/BBQ or pressure cooker

• Butcher-prepared joint for even cooking and neat carving

Cut details

• From the brisket (forequarter)

• Supplied as a tied roasting joint (flat/point may vary by batch)

• Ideal for slicing or pulling once tender

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

1. Bring to room temp, pat dry, season generously.

2. Oven (braise): Sear all over, add onions, stock/ale; cover and cook at 150–160°C (fan 130–140°C) for 3½–5½ hours until fork-tender.

3. Slow cooker: Brown first if you can; cook Low 8–10 hours (or High 5–6 hours) with a little stock.

4. Smoker/BBQ: 110–120°C with your favourite rub; cook to probe tender (often when the centre is ~93°C). Wrap when the bark sets; rest 1 hour.

5. Pressure cooker: Brown; cook 70–90 mins at pressure; natural release.
   Tip: Rest at least 20–30 mins before slicing against the grain. Reduce cooking juices to make a silky gravy.

Serving ideas

• Classic pot roast with carrots, onions and buttery mash

• Pulled brisket rolls with slaw and pickles

• Smoked brisket platter with BBQ sauce and cornbread-style sides

• Brisket & ale pie with a puff pastry lid

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

• Do not refreeze once defrosted

FAQs

Flat or point?
Cut can vary by batch. If you need a specific style, ask the shop.

Slice or pull?
Cook until tender; slice across the grain for neat plates, or take it further and pull for sandwiches and tacos.

Do I need to brown it first?
For oven and slow cooker, a good sear adds flavour and colour—highly recommended.

What rub works best?
Simple salt and pepper is great. Paprika, garlic and a touch of brown sugar make a cracking BBQ rub.