Rolled Beef Brisket

⭐⭐ great taste® 2024

A real favourite among our chef community, Swaledale rolled beef brisket comes from heritage breeds raised on independent farms and smallholdings across the beautiful Yorkshire Dales. Grazing freely on lush pastures of grass, herbs, and wildflowers, these cattle develop naturally marbled, richly flavoured beef with an umami depth - dense, rich, and full-bodied. Our brisket, cut from the breast, becomes supremely tender with slow, leisurely cooking. This flavour is further enhanced by dry-aging in our Himalayan salt chamber, intensifying the natural grass-fed character of the beef.

Swaledale Rolled Beef Brisket is Always Fresh, Never Frozen® - butchered to order, vacuum-packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.

Inspiration by Chef George Ryle:
"If you have the time, then this is the perfect candidate for a brine overnight, or perhaps a little longer, followed by a gentle poach in chicken stock. Add some carrots, potatoes, turnips and a Morteau sausage, for a take on the French provincial classic pot-au-feu.

Or, for a different twist, again brine and poach in a little chicken stock and white wine, but this time add white beans, artichokes and plenty of fresh rosemary. A salsa verde, laced with plenty of anchovy, would be the perfect ally for this delicious family feast.

Rolled beef brisket is a cut of great versatility and makes a fantastic centrepiece to a roast dinner. It requires a long, gentle roast and offers a pleasing alternative to the usual medium-rare roasting of beef roasting joints. Some carrots and onions roasted alongside it, in beef dripping, sounds incredibly appealing to me. A red wine gravy, made with roasted beef bones for broth would also be a sensible addition!

For something slightly more ambitious, unroll the joint and stuff it with sun-dried tomatoes, fresh garlic and black olives. Re-roll it and pot roast the joint with a couple of glasses of white wine and a few fresh bay leaves. Peel and cube potatoes and cook them in plenty of olive oil, garlic and rosemary for the ideal side dish."

great taste® commented:
"This is a lovely bit of brisket, full of rich, old-fashioned beefy flavour, with delicious buttery fat. The meat was tender and moist without a hint of dryness, and with a simplicity that speaks for itself.

There were delicious wafts coming from this generous joint. It is certainly a crowd-pleaser on appearance...just melted in the mouth.

This joint carves well and releases a wonderful Sunday lunch aroma as it is cut. The fabulous, sweet fat is soft and perfect with the meat - the combination is very good. The meat simply falls apart. It is a little sticky and the rich, deeply savoury flavour is packed with umami. Judges could have had a scrap over this! It is well-aged quality meat, and an absolute treat."