Cooking Brisket

Brisket is a tough cut of meat, but this toughness can be counteracted with long, slow cooking which gives the chance for the abundance of connective tissue to break down and gelatinize into a rich, tender meat. Go with a good sear to start to develop some flavor, then braise until meltingly tender like you would a pot roast.


Brisket is a great make-ahead dish since it actually tastes better the next day, after the flavors have had a chance to develop and come together. Another advantage is that the fat that melts into the cooking liquid will solidify and be easy to remove after a stay in the refrigerator. Just make sure to keep the brisket stored in the cooking liquid the whole time so it stays moist.


Avaliable in the following sizes:

Small - 0.5kg to 0.8kg

Medium - 1.3kg to 1.5kg

Large - 1.5kg to 1.6kg

Extra Large - 1.65kg to 1.75kg 


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