Point End Beef Brisket 3-5kg
51The Meatbox NZ
SKU:"A beautiful price of meat, cooked for 8 hours on the outdoor fire. Visitors loved it!" Amanda, W - 5 stars
A staple for any die-hard Pitmaster, our Point End Grass Fed Beef Brisket (also known as 'Packers' Brisket) is aged that little bit longer, giving you a robust and flavourful experience.
This Beef Brisket is delicious, use a slow moist cooking method with spice rub to bring out the extra-ordinary flavours, and finish off with barbecue sauce.
- 100% Grass-fed and Free-range | Growth Hormone and Antibiotic Free
- No additives or added ingredients whatsoever
- Locally sourced and ethically farmed
- Expertly aged for 28 days
Please click 'Product Info' tab for more information. Contains No Gluten, Soy or Dairy
For delivery information please refer to our Frequently Asked Questions or use the checkout to see the next available delivery date.
$93.95
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Add AddressAsian inspired brisket slow cook
Prep time – 20mins
Cook time – 3-6hours
Serves – 6
Ingredients
- 500 grams “The Meat Box “ Diced brisket
- 2 Tbsp olive oil
- 1 onion
- 3 cms fresh ginger
- 2 garlic cloves
- 1 tsp ground coriander
- 1/4 c wine (Chinese, or dry sherry)
- ¼ c soy sauce
- ¼ c brown sugar
- 2 cups good quality beef stock
- 2 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 cinnamon sticks
- 1-star anise
- Fresh coriander to serve
- Preheat the oven to 140°C or get your slow cooker out. Heat 1 Tbsp of the oil over medium heat in a large casserole (or fry pan if using a slow cooker).
- In batches brown the beef brisket and set aside.
- Peel the onions, ginger and garlic, chop finely.
- Add another 1 tbsp of the oil to the pan that you browned the beef in, add the onion, garlic and ginger, gently cook until soft.
- Add the ground coriander, cookout for a further 2 minutes.
- Pour in the Chinese wine (or sherry) and let it bubble up.
- Add the soy sauce, brown sugar, stock, oyster sauce and vinegar. Bring to a boil, and then drop in the cinnamon sticks and star anise.
- Add back the meat and let everything come up the boil again, place a piece of baking paper over the meat mixture and cover tightly with the casserole lid or a double layer of tin foil and put into the oven for two hours (or transfer to a slow cooker and set it for 6 hours).
- Take the casserole carefully out of the oven (or switch off slow cooker) and, using a slotted spatula, remove the beef to an ovenproof dish, break it up into smaller pieces if you wish with two forks, cover with foil and keep warm in the oven.
- Transfer the sauce to a saucepan and bring to the boil and cook without a lid till it has reduced by about half.
- Serve with a creamy mash and chopped coriander.
Per 100g:
Calories: 274 Total Fat: 22.1g Protein: 18.6g
Shelf Life: 7 days
No Allergen
Gluten, Soy and Dairy Free
Cooking Tips
Asian inspired brisket slow cook
Prep time – 20mins
Cook time – 3-6hours
Serves – 6
Ingredients
- 500 grams “The Meat Box “ Diced brisket
- 2 Tbsp olive oil
- 1 onion
- 3 cms fresh ginger
- 2 garlic cloves
- 1 tsp ground coriander
- 1/4 c wine (Chinese, or dry sherry)
- ¼ c soy sauce
- ¼ c brown sugar
- 2 cups good quality beef stock
- 2 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 cinnamon sticks
- 1-star anise
- Fresh coriander to serve
- Preheat the oven to 140°C or get your slow cooker out. Heat 1 Tbsp of the oil over medium heat in a large casserole (or fry pan if using a slow cooker).
- In batches brown the beef brisket and set aside.
- Peel the onions, ginger and garlic, chop finely.
- Add another 1 tbsp of the oil to the pan that you browned the beef in, add the onion, garlic and ginger, gently cook until soft.
- Add the ground coriander, cookout for a further 2 minutes.
- Pour in the Chinese wine (or sherry) and let it bubble up.
- Add the soy sauce, brown sugar, stock, oyster sauce and vinegar. Bring to a boil, and then drop in the cinnamon sticks and star anise.
- Add back the meat and let everything come up the boil again, place a piece of baking paper over the meat mixture and cover tightly with the casserole lid or a double layer of tin foil and put into the oven for two hours (or transfer to a slow cooker and set it for 6 hours).
- Take the casserole carefully out of the oven (or switch off slow cooker) and, using a slotted spatula, remove the beef to an ovenproof dish, break it up into smaller pieces if you wish with two forks, cover with foil and keep warm in the oven.
- Transfer the sauce to a saucepan and bring to the boil and cook without a lid till it has reduced by about half.
- Serve with a creamy mash and chopped coriander.
Product Info
Per 100g:
Calories: 274 Total Fat: 22.1g Protein: 18.6g
Shelf Life: 7 days
No Allergen
Gluten, Soy and Dairy Free
Premium products at reasonable prices
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- You're getting better, fresher product that hasn't been sitting in the supply chain waiting to reach a store.
- We only prepare your order when it comes in, meaning it's cut fresh every time.
- Portion friendly sizing and packaging means theres no reason for any waste.
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