Boneless Beef Brisket valentines-day It’s also brilliant with spicy

It’s also brilliant with spicy flavours

We've worked with iconic illustrator John Broadley to create three separate designs centred around the world of meat

Pair with a glaze of honey

each fillet is hand-trimmed to remove excess fat and silver skin

All you need is some crusty bread

Boneless Beef Brisket valentines-day It’s also brilliant with spicyCut from the breast and taken off the bone, this grass fed British brisket is made for slow cooking. A hardworking muscle with plenty of connective tissue, it rewards time and low heat with deep flavour and a tender, yielding texture. The brisket is made up of two muscles the point end and the flat. The point carries more natural fat, which renders during cooking for richness and succulence, while the flat is leaner, slicing neatly once cooked.