Brisket is one of our favourite beef cuts, rich, filling, delicious and versatile - cook it any style - Texan, Chinese, French, Italian, South American. Everyone loves slow-cooked brisket.
The harder a muscle works, the longer you need to cook it to break down the sinews and render the flavour-giving fat, but the rewards are totally worth the effort. Eye fillet, for example, is tender and cooks quickly but the flavour has nothing on the slow-cooking cuts.
Take a shortcut for barbecued brisket or try this recipe from our book, The Ethical Omnivore; Richie's brisket with egg noodles and greens.
See the 'cooking tips' below for a note about brisket fat.
At Feather and Bone, we have been committed to providing the finest organic, pasture-fed, and sustainable meat and poultry since 2006. Our diverse range includes premium cuts of beef, lamb, pork, chicken, duck, gourmet sausages, ready-to-eat meals, and artisanal groceries. We practice a nose-to-tail butchery approach to minimize waste while ensuring quality. Customers can pick up from our Marrickville and Waverley locations or enjoy doorstep delivery across Sydney, up to the Central Coast, the Blue Mountains, Canberra, down to Nowra and Wollongong. We also offer a hire-a-spit service for outdoor gatherings and host butchery classes to enhance culinary skills. Click here to know more.