BRISKET OF BEEF BONELESS, from

Beef brisket is a versatile and flavourful cut that, when cooked correctly, yields tender, juicy, and delicious meat. Whether smoked, braised, or roasted, it's a favourite for comfort food and special occasions alike. This cut of meat is perfect for slow cooking, resulting in a tender and flavourful dish.

Key Features for our beef brisket: 

• Texture - Brisket is not known for its tenderness due to the dense connective tissue and muscle fibres. However, when cooked low and slow it transforms into a tender, melt-in-your-mouth delight.
  
• Flavour - It boasts a rich, beefy flavour that is intensified by slow cooking methods. The fat content in the point cut, in particular, adds to its deep, savoury taste.
  
• Marbling - The point cut has more marbling (intramuscular fat) compared to the flat cut, which contributes to its juiciness and flavour.
  

Cooking tips - For the best results we suggest applying a marinade or a dry rub to the brisket  for at least a few hours but preferably overnight to allow the flavours to penetrate the meat. However you decide to cook your brisket it must be cooked for a long period of time at a very low temperature. Use a meat thermometer to ensure the temperature stays within a range of 90°C to 96°C.  To keep the brisket moist, periodically baste it with its own juices or a liquid of your choice. If smoking, you can also place a pan of water in the smoker to add humidity.

Pairing suggestions- A tangy coleslaw really balances out the richness of the brisket whilst a chilled, creamy potato salad can offer a refreshing contrast to the warm, smoky brisket.  A robust red wine such as Cabernet Sauvignon, Zinfandel, or Syrah pairs well with the rich flavours of brisket. Common rub ingredients for brisket include paprika, garlic powder, onion powder, black pepper, and brown sugar. Recommended fresh herbs are Fresh parsley, thyme, or rosemary can be used to garnish and add additional flavour.