Organic Beef Brisket Joint

We favour traditional and rare breeds and our organic beef herd comprises South Devon, Gloucester and Aberdeen Angus animals, all raised on grass pasture and wild forage. We dry-age our beef to ensure the best possible flavour.

We produce the finest award-winning meat by raising our animals to an exceptional standard. Our grass fed rare and native breeds are naturally suited to Daylesford’s traditional, low-impact, high-welfare organic farming methods. We have even built our own abattoir to ensure the highest welfare
and reduce food miles. Our animals mature slowly, in harmony with their true nature, nourishing the soil they roam on - which keeps our British countryside diverse and thriving.

First sear the brisket on all sides over medium-high heat for a deep caramelised flavour and golden-brown colour. Then add braising liquids like wine, stock and vegetables according to your preferred recipe and then cover the casserole and transfer carefully to the oven at 155°c-160°c. Cook for 2-2½ hours, or until the beef is very tender.

These are guidelines only as cooking appliances do vary. Always ensure that meat is cooked thoroughly and piping hot.