Sous vide by our chefs and marinated with a spicy jerk gravy, we've done the hard work for you with these grass-fed Brisket Burnt Ends. Cut from the point of the beef brisket, ordinarily you'd need to slow-cook this cut for 10-14 hours to achieve the melting texture but all you have to do here is heat and eat.

At Field & Flower, we strive to bring you the best of British beef. To us, this means sourcing heritage and native breeds, reared in traditional, extensive farming systems from a network of the best independent farmers in England. All of this takes time, and our beef is allowed to grow slower for longer, spending at least two seasons at grass and fed on a natural diet.  

Beef Brisket (81.81%), Rum Gravy (14.54%) (Water, Brown Sugar, Rum, Beef Glace (Water, Beef Stock), Flavouring, Glucose Syrup, Yeast Extracts, Salt, Sugar, Maltodextrin, Onion Juice), Corn Starch, Browning (Colour (Ammonia, Caramel), Water, Salt), Salt, Jerk Spice (3.65%) (Brown Sugar, Cornstarch, Smoked Paprika, Cayenne, Sea Salt, Allspice, Cinnamon, Onion Powder, Garlic Powder, Oregano, Black Pepper, Dried Chilli, Nutmeg, Ginger).

For allergens see ingredients in BOLD.

Produced on a site which handles MILK, SULPHITES, SOYA and WHEAT.

1. Preheat oven to 210°C / 200°C fan.
2. To prepare, empty all contents into a deep baking dish and place in the oven.
3. Cook for 20 minutes, ensuring that product is piping hot throughout.