Rolled Brisket


Rolled brisket is a traditional joint which, when slow cooked, is a melt in the mouth show stopper! Can be served hot from the slow cooker or roasting tray or cooled and sliced. Like all good things, it is making a come back!

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Rolled beef brisket is a fantastic way to enjoy beef. It’s best slow cooked to achieve a melt-in-the-mouth texture. We love it both hot and cold — it’s delicious thinly sliced in roast beef sandwiches! The rolled brisket is making a come back with recent increases in popularity and we can definitely see why.

Yorkshire Beef

Our beef rolled brisket comes from the very best British beef, sourced from Yorkshire farms local to our base in Sheffield. We only use grass fed, heritage breeds of cattle to ensure the very finest texture and taste. The beef is dry aged on the bone for a minimum of 21 days so you get what we believe to be the best rolled brisket in the country.


Beef Rolled Brisket Recipe

There are a few ways to cook rolled brisket, but slow cooked in a pot roast helps to develop delicious flavours!


  • Rolled brisket
  • 2 large onions
  • 4-5 cloves of garlic, peeled
  • 2-3 sticks of celery, chopped finely
  • 2 sliced carrots
  • 200-250g large flat mushrooms (portabello), stalks chopped and heads thinly sliced
  • 500ml brown ale or 250ml red wine
  • fresh thyme sprigs
  • 2 bay leaves
  • 1-2 tsp light muscovado sugar
  • 1 Tbsp Dijon Mustard


  1. Preheat the oven to 190C or 170 for a fan oven.
  2. Pat the brisket dry and season with salt and pepper.
  3. Use a deep casserole dish on the hob and heat 2 tbsp of oil. Brown the brisket all over on a high heat.
  4. Remove the brisket, turn the heat to medium and add a knob of butter. Fry the onion, celery, carrots and mushroom stalks for 6-8 minutes.
  5. Return rolled brisket to pan and add beer (or red wine), thyme, bay leaves and sugar. Add water if necessary so the liquid comes about two-thirds up the beef add in the cloves of garlic.
  6. Season, bring to a simmer and cover tightly.
  7. Cook in the oven for 20 minutes. Reduce heat to 160C (fan oven 140C) and cook for 2 hours, until tender, for a brisket weighing 1-1¼kg. During this time, turn it twice.
  8. Once cooked, lift out the rolled brisket, cover with foil and leave to rest.
  9. Use a slotted spoon to remove the vegetables and put into a dish to serve.
  10. Spoon off the excess fat from the juices, then whisk in the mustard and pour into a jug to serve with the beef.
  11. Carve and enjoy a delicious rolled beef!

Please note that cooking times are a guide and will vary according to the weight of your rolled brisket.


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