Native Gold Scotch Beef Boneless Brisket

Native Gold Scotch Beef Boneless Brisket

Fancy something easy for a busy family weekend?

Brisket is the king of the pot roast.  Ideal for the slow cooker, just bang it in with the minimum prep and it will be ready for you when you're ready to sit down.  

Fall-apart tender, flavourful and excellent value for money! 

£14.50

The best beef brisket I've ever tasted. Slowly cooked on a bed of root veggies and red wine in the oven and served with roast potatoes and Yorkshire pudding, absolutely superb.

by JOHN KILLEAN [view]

Wthout any doubt this was the best beef brisket we have ever had - and that's no mean feat when you consider that we're quite discerning.

Naming no names we tend to buy our meat from a few reputable online sources rather than supermarkets or even our local butchers (who have sadly proven to be variable in their quality) and prefer to buy Scottish beef for its' flavour over some of the more-specialist breeds or longer-hung varieties sometimes offered elsewhere.

Having sampled a Buffalo joint already (and enjoying that hugely) together with a varity of this company's other products, we though we should try a bit of beef - and slowly cooked in our preferred manner this turned out to be as near to perfection as I believe you could get. That's not so much the result of my culinary skills - it is far more the quality of this meat which is the star.

As a result we will be buying more of this brisket for sure, as well as other joints.

Yes, it is that good.

 

by Mr Robert H Fyfe [view]

 

Average Values

Per 100g

Energy kJ

584kJ

Energy kcal

139kcal

Protein

21.1g

Available Carbohydrates

0g

of which sugars

0g

Total Fat

6.1g

Of which Saturates

2.5g

Salt

0.15g

2 tbsp sunflower oil

1½ kg rolled beef brisket

2 tbsp plain flour

3 carrots, chopped

3 sticks of celery, chopped

2 parsnips, chopped

1 onion, chopped

80g button mushrooms

2 bay leaves

2 garlic cloves, crushed

2 tsp English mustard

500ml red wine

250ml beef stock

Heat 2 tbsp sunflower oil in a large pan. Dust 1½ kg rolled beef brisket with 2 tbsp plain flour and season well with salt and pepper. 

Put 3 chopped carrots, 3 chopped celery sticks, 2 chopped parsnips, 1 chopped onion and 80g button mushrooms in the bottom of your slow cooker and turn it to Low. 

Sear the beef all over in the hot pan then place it on top of the vegetables in the slow cooker. 

Add the 2 bay leaves, 2 crushed garlic cloves and 2 tsp English mustard then pour over 500ml red wine and 250ml beef stock. Cover with the lid and cook for 7 hours. 

Heat oven to 200C/180C fan/gas 6. Carefully take the beef out of the slow cooker and place it on a baking tray then roast it in the oven for 20 mins. 

While the beef is in the oven, carefully ladle the cooking liquid out of the slow cooker into a shallow pan. Boil rapidly on a high heat to reduce to a rich gravy. 

Serve the beef sliced with roast potatoes, the softened vegetables, gravy and wilted greens, if you like.

Keep refrigerated and use within 3 days of purchase. If freezing freeze on day of receipt.

You might also like