Brisket Roasting Joint
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Great value boneless joint, cut from the breast, trimmed and rolled into a joint. Ideal for pot roasts or for braising or stewing.
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We have had three of these joints, first was cooked in the oven, typical roast, but the last two we have done in the slow cooker on low for about 7 hours, just falls apart, Cooked with some stock, onions and a bit of seasoning, and a little red wine