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Cut: Point End Brisket Beef Brisket Bundle

  • Meat Beef
  • Cut Brisket

Recipe by butchers Julie & Rod Leaver - Edgehill Butchery

Ingredients

Ingredients 5 kg Batch 10 kg Batch
Point end brisket - cooked and pulled    
Mixture     
Onion - finely diced 1 2
Water 1 cup 2 cups
Double smoke seasoning 50gr 100gr
Worcestershire sauce 75gr 150gr
Tomato sauce 100gr 200gr
Puff pastry sheets ( 220x150) 40 squares 80 squares

Preparation

BUTCHER – PREPARATION/METHOD

  1. Cut Brisket into large cubes and season with salt and Pepper and spread evenly over 3 dishes and lightly smoke and cook over at 110 degrees for 3 hours then cover with foil and cook for a further 7 hours.

  2. When cooking is finished shred the brisket and cool overnight. Break meat apart to loosen and add remaining ingredients when meat is well mixed ball into 120gr football shaped rissoles.

  3. Wrap into a puff pastry outer, as per video instructions

See Australian Butchers Guild You Tube channel for the video https://www.youtube.com/@australianbutchersguild6261/playlists

 

 

CUSTOMER – INSTRUCTIONS FOR REHEATING/PREPARATION

  • Bake in the oven until pastry is golden Approx. 30 mins@180.