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Brisket Bar London - Meat Kit
Brisket Bar London - Meat Box

Desire Brisket Box Kit for 5

Sold by: Brisket Bar London

£100.00

A labour of love, Brisket Bar London takes over 20 days to make from their meat from start to finished product. They go through four stages of cooking process’ to ensure the highest quality end product.

All meat is free range, grass fed and aged.

 

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What's in the box?

  • A Full Rack of Dino Pastrami Short Ribs
  • TWO Signature Brisket meats (500g)
  • Pastrami Ends Jerky
  • 2 x Sunset Kisses, Chill n Jam and Must Be Honey

What you will need

  • Some sides or salad to go with the meat
  • Water and a pot to simmer the meat
  • Oven with foil

Reheating instructions

Please note that this product is fully cooked and only needs warming gently. 

It is pink due to the smoking process, simmering for a longer period of time will not change the colour- it will however overcook the product and may make it tough.

Please follow these guidelines to warm:

  1. Take the meat out of the fridge, keeping it in its vac sealed packaging.
  2. Once the meat comes to room temperature, place the packet directly into a large pot, fully submerging with cool water.
  3. Heat the water until it is begins to simmer NOT boil (small bubbles).
  4. Keep the water temperature to a light simmer throughout the reheating process.
  5. Slices that weigh below 500g will be ready in 10-12 mins.
  6. 500g-1kg Slices will be ready in 15-18 mins.
  7. 500g joints need to simmer for 20 mins
  8. 1kg joints need to simmer for 35 mins.
  9. Slice the meat against the grain as this ensures the meat is succulent and tender to eat.
  10. *Please remove the vac sealed pack with tongs as it will be very hot.

BURNT ENDS JERKY

  1. Take the meat out of the fridge, keeping it in its vac sealed packaging.
  2. Once the meat comes to room temperature, remove the plastic outer packaging.
  3. Spread the meat atop a baking sheet and place in a preheated oven at 180C for 5-7 mins until the colour has slightly darkened and the meat is releasing its natural oils.
  4. Serve immediately.

DINO PASTRAMI SHORT RIBS

  1. Take the meat out of the fridge, keeping it in its vac sealed packaging.
  2. Once the meat comes to room temperature, remove the plastic outer packaging.
  3. Place foil on top of a baking sheet, then place the meat atop the foil.
  4. Add 2 tablespoons of water to the meat and close the foil wrapping ensuring there are no holes or openings.
  5. Place in a preheated oven at 180C until warmed through thoroughly at a internal temperature of 70C.
  6. Once meat has reached the internal temperature, take out the baking sheet and let rest for 5 minutes before serving.
  7. 1/2 rack needs to warm for 15-20 mins approx
  8. Full rack needs to warm for 25-30 mins approx
  9. *Warming times will vary per individual cookers.

Allergens

Celery, mustard, egg

Shelf life and refrigeration

5 days

All of Brisket Bar London’s meat can be frozen for up to a month

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