The ultimate slow cooking roasting joint. This is the best way to eat ‘well done’ beef. It’s from the forequarter; the breast and onwards towards the ribs, a neat, juicy, delicately marbled joint.
It needs to be treated with care and cooked gently to really get the best out of it. Perfect for traditional pot roasting with mashed parsnip, it is also great salt roasted and served cold with bagels, and equally good for pulled beef. A very versatile cut which always benefits from being cooked with some liquid, and with its fat left on.