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Brisket
Slow-cooking joint that turns meltingly soft over long hours.
£16.50 per kg
Brisket comes from the front of the animal and is packed with connective tissue, which is exactly why it works so well cooked low and slow. Given several hours at a gentle heat, in the oven or on the smoker, that tissue breaks down into gelatine and the meat pulls apart with a fork. Brilliant for pulled beef, salt beef or a Sunday pot roast with plenty of gravy.
Low and slow: 140°C covered for 4–6 hours, or 8 hours in a slow cooker. It gets tough before it gets tender — if it feels wrong at 3 hours, keep going.
200-250g per person