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® 2024 Judges' Comments
"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."