Orders are pre-frozen, individually vacuum packed, and shipped in insulated boxes with gel packs. The meat will arrive mostly frozen via Purolator.
We ship with no signature required, so it will be left outside if you are not home. However, if you live in a building with no concierge, it will likely be left at the nearest depot. To avoid any issues, please provide a shipping address where the package can safely be left. Please make sure to have the package inside your freezer or refrigerator by 8pm that day. Otherwise please let us know in advance and we can try to make alternate arrangements.
You can expect to have your shipment delivered on . Due to the Canada Post Strike, all couriers have much higher volume and there is a chance your package will be delivered on the Friday instead.
You can expect to have first shipment delivered on and every 0 weeks after that. A week before each delivery, you will receive an email with a form to select your package.
We ship with no signature required with Purolator, so if you're not home when the delivery arrives, no worries. However, if you live in a building with no concierge, please provide a buzzer number. If it is deemed unsafe to leave the package is a chance the courier will provide a door slip for you to pick-up from a nearby depot.
Please make sure to have the package inside your freezer or refrigerator by 8pm that day.
Your credit card will be billed 1 week before your next package ships.
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Oven Slow-Cooked Brisket
November 5, 2020
Slow-cooked, hearty meals are extra good in the colder seasons. With the vast amount of products we offer at NIKU Farms, it may be tricky deciding what your best cuts may be. If you’re looking for specific meat cuts – visit our series about lamb, beef, or pork.
Because of long cooking times at low temperatures, slow cooking can tenderize many different cuts of tougher meat. It brings our intense flavour while using less power, and is also capable of making one-pot meals, soups, stews, casseroles, and much more. You don’t need to specifically buy a slow cooker in order to enjoy tenderized meats, this Bon Apetit recipe shows us how to make a delicious brisket with our home oven!
1 5-lb. untrimmed flat-cut brisket
Kosher salt, freshly ground pepper
2 tablespoons vegetable oil
2 large onions, thinly sliced
3 celery stalks with leaves
5 garlic cloves, smashed
6 sprigs thyme
2 bay leaves
1 28-oz. can whole peeled tomatoes
1 tablespoon tomato paste
1 750 ml bottle full-bodied red wine
8 small carrots
Preheat the oven to 350°. Season brisket with salt and pepper. Heat oil in a large ovenproof pot over medium-high. Cook brisket, turning occasionally until browned all over, 8–10 minutes; transfer to a plate. Pour off fat from pot; discard.
Place onions, celery, garlic, thyme, bay leaves, tomatoes, tomato paste, and wine in pot and stir to combine; season with salt and pepper. Place brisket on top, fat side up. Cover and braise in the oven, spooning juices, onions, and tomatoes over brisket every 30 minutes until meat is fork-tender, 3–3 1/2 hours.
Uncover the pot, nestle carrots around the brisket, and cook until carrots are tender, top of brisket is browned and crisp, and the sauce has thickened about 30 minutes. Skim fat from surface of sauce; discard. Remove brisket from pot and slice against the grain to serve.
If not serving immediately, transfer brisket to a large bowl and pour braising liquid over; let cool in sauce. Cover and chill, at least 4 hours and up to 4 days. To serve, preheat oven to 325°. Skim fat from surface of sauce; discard. Cover and reheat brisket in sauce, 1–1 1/2 hours.
Save the braising liquid to add to some gravy and mashed potatoes
You can reduce and adjust the amount of wine to your own preference
Add Jalapenos for a kick!
Remember to cut against the grain when your brisket is done. And make sure your knife is sharp enough!