Perfect for a slow cooked joint
Beef brisket comes from the chest area between the shoulders of the cow, which means it’s a working part of the animal and moves around quite a bit during its lifetime. It also has a large amount of fat which is marbled throughout and adds bags of flavour to the meat. The high amount of fat and connective tissue means it needs to be slow-cooked to render it all down.
Traditionally, brisket is slow-roasted in the oven until the meat is falling apart and meltingly tender (it’s easy to think of it as the beef equivalent of pulled pork).
The Horny Cow heritage breeds of beef are native to Great Britain. They are members of The Rare Breed Survival Trust and are Red Tractor Farm Assured. They believe their traditional breed animals should be reared slowly and spend as much of their lives grazing outside as possible.
Goes well with Horseradish Sauce with Gin.