A well-flavoured and economical joint, ideal for slow cooking; pot-roasting, braising or boiling. This is the joint which is suitable for pressed beef and salt beef.The leanest and the tastiest part of the brisket is the nose end and the fattiest is the flank end for those who like there fat.

Cooking and serving: A 2lb joint(approx 1kg) will give 3-4 portions, we suggest 8oz (250g) per person. Pot Roast - boil in oven at Gas Mark 4 - 5/180ºC/350ºF for 30 - 40 minutes per lb (0.45kg) + 30 - 40 minutes. Approx cooking time 2 hours +.