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

£14.45 / 1.3kg


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.

Country of origin

Produced in
  • The UK
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.


Keep refrigerated below 5°C. Once opened, use immediately for best quality. If not required immediately freeze as soon as possible and always within the use by date. Once frozen use within 1 month. Defrost in a fridge and use same day. Do not refreeze.

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