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Beef Brisket

Size
Rubs
Marinades
Dhs. 85.00

You have arrived at the most rewarding beef experience.
Braised, slow cooked or smoked brisket is the ultimate gathering centerpiece.
Cut from the cow’s chest, this hardworking muscle builds deep flavour and marbling that only gets better with time and patience.


Choosing your cut:
  • Flat – The lean end. Best for slicing clean, structured portions. Think roasts, dinner parties or sandwiches.
  • Centre Cut – The middle ground. Juicy and balanced with a mix of fat and lean. Ideal for oven roasting, pot roasting or low and slow cooking.
  • Point – The indulgent end. Fat heavy and packed with flavour. Perfect for shredding, burnt ends or BBQ cookouts. Anything a bit messy!

Weight: 1 whole raw brisket 7-8Kg cleaned and trimmed or 1KG portion

Cooking

Preferred Method: Braise or Smoke

How to make brisket?

Technique:
Season very liberally and braise in stock for 4 to 6 hours.

Description

You have arrived at the most rewarding beef experience.
Braised, slow cooked or smoked brisket is the ultimate gathering centerpiece.
Cut from the cow’s chest, this hardworking muscle builds deep flavour and marbling that only gets better with time and patience.


Choosing your cut:
  • Flat – The lean end. Best for slicing clean, structured portions. Think roasts, dinner parties or sandwiches.
  • Centre Cut – The middle ground. Juicy and balanced with a mix of fat and lean. Ideal for oven roasting, pot roasting or low and slow cooking.
  • Point – The indulgent end. Fat heavy and packed with flavour. Perfect for shredding, burnt ends or BBQ cookouts. Anything a bit messy!

Weight: 1 whole raw brisket 7-8Kg cleaned and trimmed or 1KG portion

Cooking

Preferred Method: Braise or Smoke

How to make brisket?

Technique:
Season very liberally and braise in stock for 4 to 6 hours.

Allergens

Meat free from allergens.

View allergen info on our sauces, rubs, and marinades.
Description

You have arrived at the most rewarding beef experience.
Braised, slow cooked or smoked brisket is the ultimate gathering centerpiece.
Cut from the cow’s chest, this hardworking muscle builds deep flavour and marbling that only gets better with time and patience.


Choosing your cut:
  • Flat – The lean end. Best for slicing clean, structured portions. Think roasts, dinner parties or sandwiches.
  • Centre Cut – The middle ground. Juicy and balanced with a mix of fat and lean. Ideal for oven roasting, pot roasting or low and slow cooking.
  • Point – The indulgent end. Fat heavy and packed with flavour. Perfect for shredding, burnt ends or BBQ cookouts. Anything a bit messy!

Weight: 1 whole raw brisket 7-8Kg cleaned and trimmed or 1KG portion

Cooking

Preferred Method: Braise or Smoke

How to make brisket?

Technique:
Season very liberally and braise in stock for 4 to 6 hours.

Allergens

Meat free from allergens.

View allergen info on our sauces, rubs, and marinades.