Beef brisket is a traditional beef pot roast roast, with an old fashioned, hearty flavour. The brisket is removed from the bone and rolled to make a small roasting joint. It is perfect served with Yorkshire Puddings and gravy and makes a full flavoured and good value beef roast. Brisket is a good value forequarter cut from the ribs/belly of the beef animal, and so has a high percentage of fat on the cut, but this is what gives brisket it's beefy flavour and silky gravy. As it is a forequarter cut, it needs very slow pot roasting - searing off in a frying pan then cooking in a casserole with a small amount (e.g. a wine glass or two) of liquid. The pan must be covered with a lid to conserve the steam and moisture. if the liquid runs out during cooking add another glass of stock to keep a small amount of liquid in the bottom of the casserole. Brisket can be cooked perfectly in a pressure cooker, which will produce the same slow cooked effect, but will cook in a short time, so minimise the development of histamine during cooking.
These brisket roasts are cut from beef which has not been aged and the roasts are quick frozen immediately after they are cut by the butcher in order to minimise the development of histamine. They are packed and frozen within 3 days of slaughter. They are suitable if you are following a low histamine diet.