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Gippsland pasture raised beef brisket

Gippsland pasture raised beef brisket


Premium beef brisket raised by free-range farming collectives in Gippsland. These include O'Connor Beef. Brisket is a favourite cut for smoking, slow cooking and braising. It features in our juicy 100% pasture raised beef patties, essential for our ultimate cheeseburgers

Available in 500g, 1kg and 2kg portions.

This is a fresh product, best cooked within 2-3 days.

Discover more of our grass-fed beef cuts, here. We have excellent techniques for cooking beef in our archive. Expand your skillset with our recipe for making smoked chilli con carne, cheeseburgers and short ribs.

Gippsland pasture raised beef brisket

Gippsland pasture raised beef brisket

Gippsland pasture raised beef brisket
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What is brisket?

Ask our butchers what cut of meat is brisket. Brisket derives from the chest area between the front legs of the cow and is a meat full of flavour. This cut of beef becomes deliciously tender when slow-cooked, braised or smoked.

How to cook brisket?

The trick to making delicious brisket is to cook it low and slow. In being a muscle-rich part of the beef, brisket requires a long cooking time over a low heat to allow the muscle time to melt without the meat drying out. For this reason, brisket is often basted or marinated before cooking to keep it moist. Brisket cooking time varies, but a general rule of thumb is 2.5-3 hours per kilogram. Brisket’s internal temperature should be at 90-95 degrees celsius when cooked.

Brisket recipes

Brisket is a wonderful cut of beef to cook with. There are some fantastic recipes for slow cooked brisket, smoked brisket, braised beef and pulled beef brisket. Whether slow-roasting or using a pressure cooker, delicious, melt-in-the-mouth meat can be achieved with a little patience and time. We recommend seasoning brisket with a BBQ pepper like Fancy Hank’s brisket rub for extra flavour. For a delicious Sunday-night meal, we love to cook ours on the stovetop braised in red wine. Start by searing the meat on all sides in olive oil before taking it off the heat. Make a simple soffritto of onion, garlic, carrot and celery and saute until soft in the same pan before deglazing with some red wine. Add your beef back to the pot with some meat or vegetable stock and herbs then cook on a very low heat, covered, for around 3 hours or until the meat is soft and tender. If you are a fan of corned beef, you can make your own with brisket by brining it first.