Boned and Rolled 2kg Brisket Dinner Box

Boned and Rolled 2kg Brisket Dinner Box


Please refer to individual product pages for nutritional info


A superb slow roasting joint that’s bursting with flavour. Ideal for a slow cooked Sunday dinner.

Also perfect for pot-roasting, braising or boiling.

Each pack contains:

2kg Boned & Rolled Brisket
Onions x 2
Celery x 1 Packet
Mushrooms x 200g
Purple Carrots x 2
Purple Potatoes x 1kg
Thyme x 1
Bay leaves x 1
Parsnips x 500g

For the recipe below, you will need to add:
5 tbsp vegetable oil
large knob of butter
500-550ml bottle brown ale or stout
1-2 tsp light muscovado sugar
1 tbsp Dijon mustard

Good Food Recipe:

Preheat the oven to 190C/Gas 5/fan oven 170C. Wash and dry brisket and season. Heat 2 tablespoons of oil in a deep casserole and brown beef all over. Remove from pan. Turn down heat, add butter and fry the onions, celery, carrots and mushroom stalks for 6-8 minutes.

Return beef to pan and add beer, thyme, bay leaves and sugar. Add water if necessary so the liquid comes about two-thirds up the beef. Season, bring to a simmer, cover tightly, and cook in the oven for 20 minutes. Reduce heat to 160C/Gas 3/fan oven 140C and cook for 2 hours, turning twice, until tender.

An hour before the beef is done, toss the parsnips in oil, season and roast on a baking tray above the beef for 50 mins – 1 hr until tender, turning once.

Turn oven up to 190C/Gas 5/fan oven 170C. Lift out the beef, tent with foil and keep warm. Stir the parsnips and mushroom caps into the beef juices. Check seasoning; add water if needed. Cover and cook in the oven for 20-25 minutes until mushrooms are tender.

To serve, use a slotted spoon to remove vegetables and arrange round the beef. Spoon off the excess fat from the juices, then whisk in the mustard and pour into a jug. Moisten the beef with a little juice and scatter with parsley or thyme.

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