• Rolled Beef Brisket
  • Rolled Beef Brisket
  • Rolled Beef Brisket

Rolled Beef Brisket

In stock


Select weight (approx.)

Select quantity

We currently have 6 remaining in stock.
  • Suitable for freezing
  • Delivered fresh
  • Grass-fed
  • Native breed
  • Cook on the BBQ
  • Great for home smoking

Product description

A favourite amongst our chef community, our heritage breed rolled beef* brisket requires long, slow cooking to achieve supreme tenderness and rich flavours.

From the breast of the beast, our brisket boasts full-on flavour thanks to the lush Yorkshire pasture on which our traditional breeds graze, enhanced by proper dry-ageing in our Himalayan salt chamber.

Chef George Ryle adds:
"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 what would be a real family feast.

Rolled beef brisket is a cut of great versatility and makes a fantastic centrepiece to a roast dinner. It would require a long, gentle roast and offers a pleasing alternative to the usual medium-rare roasting of beef 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 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 some potatoes and cook them in plenty of olive oil, garlic and rosemary for the ideal side dish."

*All Swaledale beef is native breed and raised on independent farms and smallholdings dotted around the wildly beautiful Dales. Slow grown and free to roam on lush Yorkshire pasture; the results are exceptional.


Grass-fed, heritage breed beef slow-grown to maturity on the lush, green pastures of the Yorkshire Dales. Dry-aged on the bone for >28 days.

Customer reviews

You may also like