Slow-Cooked Brisket Burnt Ends in Jerk Rum Gravy (500g)

Sous vide by our chefs and marinated with a spicy jerk gravy, we've done the hard work for you with these grass-fed Brisket Burnt Ends. Cut from the point of the beef brisket, ordinarily you'd need to slow-cook this cut for 10-14 hours to achieve the melting texture but all you have to do here is heat and eat.At Field & Flower, we strive to bring you the best of British beef. To us, this means sourcing heritage and native breeds, reared in traditional, extensive farming systems from a network of the best independent farmers in England. All of this takes time, and our beef is allowed to grow slower for longer, spending at least two seasons at grass and fed on a natural diet.