Brisket is a fantastic cut for adding rich, deep flavours to slow braises. After a gentle, long cook its open-grained texture will give delicious, full-flavoured, fork tender beef. Try using brisket for slow-cooked curries and rich, sticky braises.

Following on from last year we're again able to offer a range of exclusive single breed Christmas beef cuts, Ruby Red Devon cattle from our farmer Michael. As the name suggests Rubys have a thick rich red coat and compact sturdy build. They thrive on natural pasture and coarse, low-input grasses without the need for supplementary grain, built to be hardy. The meat is finely grained and naturally well marbled, juicy and deep in natural flavour. A thick layer of fat allows for perfect dry ageing which our butchers trim down to provide you with the best of both worlds. Slower growing and the ability to convert meadow grass and wild flora results in a deeper more complex flavour not otherwise achieved in intensive systems. Pure bred Ruby Reds make up less than one percent of the national herd.

Beef (100%).

For allergens see ingredients in BOLD.

1. Take the beef out of the fridge about an hour before roasting to allow it to come to room temperature. This helps for even cooking.
2. Season the beef generously with salt and pepper. You can also add other herbs and spices to your liking.
3. Pat the beef dry with paper towels to ensure a crispy crust.
4. Heat a pan over high heat. Sear the joint for 3-4 minutes on all sides.
5. Preheat oven to 180°C/160°C fan/gas mark 4.
6. Roast according to desired doneness:

Rare: 20 minutes per 500g + 20 minutes
Medium: 25 minutes per 500g + 20 minutes
Well-done: 30 minutes per 500g + 20 minutes

7. Once the beef is cooked to your desired level of doneness, let it rest for at least 10-15 minutes before carving. This allows the juices to redistribute throughout the meat.