Rustic Style Brisket Pavé

Code: Brisket B005

Lean brisket muscle cut into individual pieces, which are then scored.

Remove all bones, cartilage and fat deposits.

Trim external fat to a maximum thickness of 5mm and remove all discoloured tissue.

Cut the prepared brisket into two equalsized pieces as illustrated.

Slice into portions and score.

Rustic-style brisket pavé.