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.

This Christmas we are thrilled to be sourcing a limited number of Belted Galloway beef for our Christmas range. ‘Galloway’ is derived from the word Gallovid, meaning Gauls, who were the first people to inhabit that region of Scotland. From this coastal environment of winds and damp cold, combined with an undulating terrain of moors, granitic hills, heathery mountain ranges and fertile glens emerged the Galloway breeds of cattle. Belties are called that because of their distinctive white ‘belt’ against their black coat. We have limited volumes of prime cuts reserved for our Christmas delivery days and more cuts coming through our full range right through the month of December.

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.