Drunk Rum Brisket Burnt Ends with Jerk Spiced 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. After being sous vide by our chefs, you can enjoy the same result in just a fraction of the time. Simply heat through and finish on the grill to caramelise the edges, then pile into burger buns with pickled red onion for crunch. Our sous vide cuts are slow cooked in a water bath to retain their natural moisture. This results in exceptionally tender meat that will cook at home in minutes. Cooking instructions: 1. Preheat your oven to 200°C/180°C fan/gas mark 6. 2. Remove the brisket from its packaging and place in a small preheated roasting dish, making sure to include all of the gravy. 3. Cook for 30 minutes, turning throughout, until the edges of the beef are caramelised. 4. Remove and rest, glazing once again with the gr