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Brisket · retinto yearling · whole piece, approx. 4 kg
Whole Beef Brisket (Pecho), Retinto, approx. 4 kg
Brisket in Spain is called pecho, and some shops label the same piece aleta. This is the whole brisket of retinto yearling beef, uncut and with its fat cap: one piece of approx. 4 kg (3.6–4.4 kg), vacuum-packed, for €84.90. Once cooked it feeds ten to twelve.
Whole beef brisket (pecho), retinto, approx. 4 kg
On the label: Pecho de retinto entero (brisket), 4 kg aprox.
84,90€ VAT incl.
In stock
Add to basketReference photo: “raw brisket” by hindyg, licence CC BY 2.0. The piece you receive is retinto beef and may differ in shape and marbling.
What you get
| Cut | Brisket, whole and uncut, with its fat cap |
|---|---|
| On the Spanish label | Pecho de retinto entero (brisket), 4 kg aprox. |
| Animal | Retinto yearling beef (añojo, 12–24 months) |
| Pack | One piece of approx. 4 kg, priced per piece, vacuum-packed |
| Fresh or frozen | Chilled, vacuum-packed. Can be frozen on arrival. |
| Serves | 10 to 12. About 40% is lost between trimming and cooking: 4 kg gives about 2.4 kg cooked |
Low and slow: smoker, oven or pot
- Smoker: hold 110–120 °C (230–250 °F) and allow 1 to 1.5 hours per half kilo. Start early.
- Wrap it in butcher paper or foil when the centre reaches 70 °C (158 °F). It is done at 93–95 °C (199–203 °F), when the probe slides in with no resistance.
- Rest it, still wrapped, for one hour. Slice across the grain, as thick as a pencil.
- Oven: 130 °C (265 °F), covered, for 5 to 6 hours, with a little stock in the tin.
- Salt beef: brine half the piece in the fridge for several days, then simmer it gently until a fork goes in easily. Freeze the other half raw.
Brisket: what people ask
Is pecho the same thing as aleta?
On a Spanish label, yes: both words are used for brisket, so say both at a counter. More vocabulary is in our guide to beef cuts in Spanish.
Will a 4 kg brisket fit in my smoker?
If it does not, cut it across the middle. Cook both halves side by side, or freeze one on arrival. The thinner end is ready first.
What else do you sell for the smoker?
Beef short ribs in two cuts; their cards are below.
Goes well with
Short ribs for the same fire, ox cheek and oxtail for the casserole.
Short ribs (churrasco), retinto yearling beef, 1 kg
Churrasco Añojo Retinto, 1 Kg24,90€ VAT incl.Add to basketOx cheek (carrillada), retinto yearling beef, frozen
Carrillada de añojo31,90€ VAT incl.Add to basketOxtail (rabo de toro)
Rabo de Toro o Añojo 1,5 kg Price range: 35,90€ through 349,90€ VAT incl.Choose weight
