Non-stunned Halal
Sourced from sustainable UK farms
Temperature-controlled Woolcool packaging
Fresh Halal British beef brisket, boneless and trimmed from Red Tractor Approved Angus cattle, is a slow-cook cut best braised, smoked or pot-roasted. Certified Halal and produced in the UK, every animal is slaughtered by the non-stunned method, Antibiotic-free and Growth hormone-free. Order it whole or cut to style.
How Is This Brisket Cut?
Order this brisket whole or to one of these cuts:
- Steaks: 225-250g or 450-500g
- Galbi Min Steak: 1cm
- Diced: 10-15g, 25-30g or 50-60g
- Chunks: 160-180g
- Strips: 20-30g or 50-60g
- Mince
Choose fat-on or fat-off, in 500g, 1kg, 2kg or 4kg packs.
How to Cook Brisket
Brisket wants low, slow heat: braise the whole packer with onions, carrots, garlic, beef stock, thyme and bay for a pot roast, or smoke until it pulls apart.
Diced brisket threads well onto BBQ skewers once marinated and grilled hot and fast.
Butcher's tip: rest a whole packer 30 minutes before slicing against the grain.
Common Questions
Can I freeze the finished dish and reheat it?
Cooked, shredded brisket freezes well once cooled; reheat gently with a little stock so it doesn't dry out. Raw brisket defrosts in around 12 hours in the fridge.
Brisket or Chuck: What's the Difference?
Both are slow-cook cuts, but brisket has a long, coarse grain and a thick fat cap, while chuck is a shoulder cut with fat marbled through, not on top.
Want that pull-apart shred? Ask for brisket by name, whole or cut to style, from a 500g pack to a full 4kg packer.
Choose the 500g or 1kg pack for a smaller braise, the 2kg pack for a family pot roast, or the full 4kg packer for smoking a whole brisket or feeding a crowd.
This brisket defrosts in around 12 hours in the fridge, so plan ahead if it's frozen. Once thawed, keep it refrigerated and cook it once it's fully defrosted rather than partially thawed.
This brisket suits long, slow dishes: a Sunday pot roast, smoked Texas-style brisket, or a braised beef and root vegetable stew.
Diced or cubed, it also threads well onto BBQ skewers, or mince it for a spiced kofta or burger mix.
Braised Pot Roast
Sear the whole packer, then braise low and slow with onions, carrots, garlic, beef stock, thyme and bay until it shreds with a fork.
Smoked Brisket
Rub and smoke low and slow until the fat cap renders and the meat pulls apart easily.
BBQ Brisket Skewers
Marinate diced brisket, thread onto skewers and grill hot and fast for a quick BBQ plate.
Can I freeze the finished dish and reheat it?
Yes, once the braised or smoked brisket has cooled fully, portion and freeze it; reheat gently with a splash of stock or cooking liquid.
How do I reheat it without drying it out?
Reheat it covered, low and slow, with extra stock or braising liquid rather than blasting it on high heat.
What if the reheated brisket comes out dry?
It was probably reheated too fast or without enough liquid; add more stock, cover tightly, and return it to a low oven until it's hot through.
How do I know the reheated brisket is ready?
It should be hot all the way through and still pull apart easily; if it's stiff or dry, it needs more liquid and a little longer, low and slow.