Aged brisket brined for 5 days in salt, water and a little sugar before it's hung for a further 3 days. Perfect for Corned and Salt Beef.




1.5kg Pickled Brisket
2 large carrots, peeled
4 small onions, peeled
1 tsp powdered English Mustard
1 large sprig of fresh thyme and several parslet stalks tied together
1 cabbage
Salt & pepper to taste


  1. Put the brisket into a large pot with the carrots, onions, mustard powder and herbs.
  2. Cover with cold water; bring to a boil and then lower heat and simmer very gently for 3 hours. From time to time, skim fat from top as it rises.
  3. After 1 hour discard the outer leaves of the cabbage and cut into quarters, Add to the pot and cook until the meat and vegetables are tender.
  4. Remove the brisket when tender and allow to rest for twenty minutes, 
  5. Slice against the grain of the meat, cut into slices and surround by the vegetables. Serve with a generous amount of potatoes, boiled in their jackets and mustard.
  6. Crack open a bottle of Stout and enjoy! 

Our delivery promise