A real American classic. The meat is brined by our butchers, seasoned with a rub of paprika, chilli, marjoram and fennel and then slowly cooked. The fat in the meat melts, resulting in a juicy, soft structure and a delicious flavour. Perfect for the grill.
Heat the brisket in the vacuum pack for 15 minutes at 85 °C.
Heat the brisket in the vacuum pack for 15 minutes at 90 °C.
Divide into portions and grill for 5 minutes per side at 200 °C. Tip: glaze the brisket first for a delicious result.
Divide the brisket into portions and heat for 5 minutes per side over medium heat. Dust the portions with flour first for the best result.