clairbare wrote:Is there another name for this cut of beef?? I was in Bookers and the guy pointed me to Salt Beef - also what sort of price would you expect to pay for this cut??
The confusion there is that Salt Beef (which is beef, cured in brine then later cooked), is often made from Brisket. As is pastrami, for that matter. You want neither of these for your purposes, you want a raw, uncured, brisket.
I've managed to find them in my local Bookers, but not always, so it may be worth looking again, sometime. A butcher should always be able to do you a whole brisket, although you may need to give them a couple of day's notice.
With regard to the Tesco rolled briskets, while first experimenting, I used them a couple of times, getting the largest one they had, and then unrolling it into a flat bit of meat. To my mind, it's worth a go, as for the price of them, it's a cheap experiment. Certainly, I've never ended up with anything but a nice piece of meat - not perfect, perhaps, but perfectly good for sarnies.