A flavoursome cut that simply must be pot roasted!
- Great value cut for family meals
- Hand-cut from our own top quality beef
- Pot roast to release the full flavour
Price per kg:
Pot roast this classic joint for flavoursome meat so tender you can just 'dig in'.
Cut from the breast our top quality brisket is hand rolled and tied to keep its shape during slow cooking.
Wonderfully intense, true-beef taste. Put this in the oven in a heavily lided pot with a little stock or wine, some herbs and vegetables, and after a few hours the flavours blend together, and the meat becomes exquisitely tender. With a satisfying beefy taste that is so warming on a chilly day.
About 30 minutes before cooking, remove the defrosted meat from its packaging and par dry with kitchen paper. Allow the meat to come to room temperature.
Pre-heat the oven to 140ºC/275-325ºF/Gas 1-3. Heat a large ovenproof pan on a high heat.
Add a little oil and seat the meat until nicely browned all over. Than take out the meat and sear any vegetables in this pan.
Add stock/wine and place the meat back in the pan, ensuring the liquid covers at least ½ of the meat and bring gently to the boil on the hob.
Cover with a lid and transfer into the preheated oven or continue to simmer gently on the hob at a very low heat. Check from time to time and top up with liquid if needed.
Cooking times vary depending on the cut and your oven, but as a rule, try to check casseroles after an hour and reqular intervals after.
The easiest way to check joints is to use a meat fork, inserting into the thickest part.