Beef Brisket

Raw beef brisket for low-and-slow cooking in the oven or on a covered charcoal grill. Rub it, cook it gently for hours, and it turns tender, juicy and easy to slice.

What it is. Brisket is the chest muscle, made of two parts: the lean flat and the fattier point. Tough when it’s raw, and one of the best cuts there is once it’s cooked low and slow. Each pack is a raw, trimmed portion of the flat or the point.

How it eats. Deep beef flavour. Cooked long enough, the connective tissue melts and the slices give at a gentle tug.

How to cook it. Low and slow at 135 °C, in the oven or on a covered charcoal grill set up for indirect heat (coals to one side, meat on the other). Rub it with coarse salt and pepper overnight and cook it fat side up. When the crust is dark and doesn’t smudge (about 2 hours), wrap it tightly in butcher paper (foil works, but softens the bark), and carry on until 93–95 °C inside, when a probe slides in like butter: 3–4 hours in all for 500 g, 4–5 for 1 kg. Rest it wrapped for 30–60 minutes and slice pencil-thick against the grain. Serve with pickles, bread and a sharp coleslaw.

Pack and storage. Arrives cold and vacuum-sealed, in 500 g or 1 kg packs. Keep it sealed in the fridge at 0–4 °C and use within 3 days of the packed date, or freeze it on the day of delivery (−18 °C, follow the supplier use-by on the pack). Thaw in the fridge, never on the counter.

Where it comes from. We buy beef on how it eats, not on the country printed on the box, and our butchers check every batch before it’s cut. Cut, trimmed and vacuum-sealed in Beirut, and packed the day it ships.