Slow Roast Brisket Joint

Brisket is the ultimate low-and-slow joint. Rich, deeply flavoured, and incredibly forgiving, it rewards patience with melt-in-the-mouth results that no other cut can match. Taken from locally reared Staffordshire cattle and hand-prepared by our butchers, our brisket is the kind of joint that fills the kitchen with the most incredible smell and delivers something truly special at the table.

Roll it, tie it, and let the oven do the work. Hours later, you'll have beef so tender it barely needs a knife.

How to Cook

• Classic Slow Roast: Season generously with salt, pepper, and a little mustard. Sear all over in a hot pan, then place in a deep roasting tin with beef stock, onions, and herbs. Cover tightly with foil and roast at 160°C for 4–5 hours until completely tender. Rest for 30 minutes before slicing.
• Pulled Beef Brisket: Cook low and slow until it shreds easily with two forks. Serve in brioche buns with slaw and a smoky BBQ sauce.
• Slow Cooker Brisket: Set it in the morning with stock, vegetables, and aromatics. Come home to something extraordinary.

Why Our Brisket?

• Locally reared in Staffordshire — traceable, high welfare, pasture-raised
• Hand-prepared by our butchers — rolled and tied, ready for the oven
• Native-breed British beef — naturally marbled for rich, deep flavour
• The ultimate slow-cook joint — the longer you give it, the better it gets

Some joints are for Sunday. This one is for the Sundays you want to remember.