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Salt Beef Brisket (500g)
This melt-in-your-mouth brisket has been brined in a pickling liquer with a carefully balanced blend of spices, bringing out subtle hints of mustard, cloves, and chilli. It is a savoury indulgence best served at buffets after being gently simmered until fork tender and is incredible when layered with mustard and pickles to create a salt beef bagel — the ultimate deli classic.
Serves 2
Product Weight:
500g
1kg
Subscription price
Regular price
Salt Beef Brisket (500g)
Subscription price
Regular price
Order today and get it Sunday 19th of July.
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This melt-in-your-mouth brisket has been brined in a pickling liquer with a carefully balanced blend of spices, bringing out subtle hints of mustard, cloves, and chilli. It is a savoury indulgence best served at buffets after being gently simmered until fork tender and is incredible when layered with mustard and pickles to create a salt beef bagel — the ultimate deli classic.
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 (98%), Salt, Sugar, Sodium Nitrate, Sodium Nitrite, Sodium Ascorbate, Coriander Seeds, MUSTARD Seeds, Ginger, Black Pepper, Cloves, Pimento, Bay Leaf, Mace, Birds Eye Chilli.
For allergens see ingredients in BOLD.
Produced on a site which handles MILK.
| Typical values per 100g: | |
|---|---|
| Energy | 560kJ |
| 141kcal | |
| Fat | 5.9g |
| of which saturates | 1.9g |
| Carbohydrates | 0.2g |
| of which sugars | <0.1g |
| Protein | 21.9g |
| Salt | 2.00g |
1. Soak for 30 minutes per 500g in cold water.
2. Refresh water and place on the hob. Add any preferred aromats – black peppercorns, coriander seeds and bay leaves work very well.
3. Bring to the boil, skim any scum off the top and reduce to a simmer with the lid on. Set a timer for 1 hour 20 minutes plus 30 minutes per 500g.
4. Monitor the pot and top it up if the beef is breaking the surface.
5. Remove, rest and slice very thin against the grain (this is very important).