Beef brisket Reared by Lloyd Mortimore at Widecombe in the Moor, Devon

£13.70 / 1.3kg

About

Our organic beef brisket will hit the spot on a chilly day. Hearty and warming, it turns beautifully tender as it cooks. Dish this up as a pot roast alongside piles of buttery mash and seasonal greens for a crowd-pleasing dinner. It’s also the cut to choose for DIY salt beef and pastrami. Serves 4-6.

Delivered in insulated packaging to keep cool on your doorstep. Minimum meat order £15 to cover the cost of the packaging.

If sandwiches and salads are the order of the day, try making your own corned beef by pressing brisket

- Riverford cooks

How to prepare

A perfect slow-roast Sunday joint. Remove from the fridge 30 mins before roasting. Season and oil generously. Brown in a 220°C/Gas 7 oven for 20 mins, then turn down to 160°C/Gas 3 and add a little water to the pan (stock and wine ideally). Cover tightly with foil and roast for 4 hours, until tender. Leave somewhere warm to rest for at least 20 mins before carving. Use any resting and roasting juices as the base for your gravy.

Storage

Keep in the fridge below 5˚C. If you’re not going to eat it within a day or two, freeze your meat as soon as possible and always within the use by date. Once frozen, use within a month. Use on the day of defrosting.