Longhorn Beef
The great slow-cooking joint. Longhorn brisket, boned and rolled, for pot roasts, braises and the smoker.
Brisket comes from the breast of the animal, and it’s a hard-working muscle laced with fat and connective tissue. Given hours in a low oven, that tissue melts away into meat that falls apart under a fork and a rich, glossy gravy. It’s the joint for a Sunday pot roast, and the one American pitmasters build a whole day around.
Longhorn brisket carries the marbling the breed is known for, which keeps it succulent through a long cook. We hang it for at least 35 days, then bone, roll and tie it by hand in our own butchery.
1.5kg serves five to six – a family pot roast.
2.5kg serves eight to ten – for a gathering, or a pot roast with leftovers for the week.
5kg serves sixteen to twenty – for the smoker, or a big party.
Weights are minimum weights, so your joint may be a little heavier but never lighter, and you won’t pay for the difference.
Allergens: None
Brown the joint all over in a heavy casserole. Add sliced onions, carrots, a few bay leaves and enough stock or ale to come a third of the way up the meat.
Cover tightly and cook at 150°C for three and a half to four hours for a 1.5kg joint, longer for a bigger one, until it gives easily to a fork.
Rest for twenty minutes, then slice thickly or pull apart, and spoon over the reduced juices.
Always prepared to order and delivered chilled, in insulated packaging. All our meat is fresh, never frozen, so if you’re not ready to serve, you can freeze on arrival. Alternatively, follow the use by dates and keep in the fridge before cooking. And don’t worry if you won’t be in for the delivery – our packaging means your order will stay in peak condition for up to 12 hours.
We pack every order carefully, but if your delivery is late, damaged, incomplete or not properly chilled, please contact us on the day it arrives, on 01449 553606 or at [email protected]. Tell us your order number and send photos of the outer box, the packaging inside and the product labels.
Longhorn cattle provide the meat that made England famous for its fine roast beef. In our opinion, there is no better breed for the distinctive flavour of British beef as it’s always tasted.
Longhorn Beef, Serves 6 to 14
Longhorn Beef, Serves 6 to 20
Longhorn Beef, Serves 5 to 12
Longhorn Beef, Serves 8 to 22
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