Brick
roast

The Brick Roast is a compact, neatly trimmed cut taken from the French Roast section of the shoulder. Unlike the full French Roast, which is larger and uneven, the Brick Roast is uniform in shape, making it easy to cook evenly and slice cleanly. Its moderate marbling gives it tenderness without excess fat, and its rectangular shape makes for an elegant, presentable roast.

Brick
roast

The Cut

From the shoulder (chuck), trimmed from the larger French Roast

Character

Compact and uniform, with moderate marbling and a hearty beef flavor

Cooking style

Ideal for low and slow braising, but also works beautifully oven-roasted with minimal liquid for a firmer texture

Texture

Juicy and tender when braised; firmer and meatier when slow roasted

Occasion

A dependable cut for meals where you want both flavor and presentation to shine. It slices neatly for serving guests on Shabbos or plating for family dinners

Nutrition:

1600 Calories

3.8g Sat. Fat

24g Protein

1.8 mg Iron

6 mg Zinc

Nutrition information per 5oz serving of beef, cooked, lean only, visible fat trimmed (USDA NDB #23159): 300 Calories; 150 Calories from fat; 16.7g Total Fat (6.3 g Saturated Fat; 0.8 g Trans Fat; 1.0 g Polyunsaturated Fat; 7.3 g Monounsaturated Fat; 0 g CLA Fat;) 108 mg Cholesterol; 75 mg Sodium; 0 g Total Carbohydrate; 0 g Dietary Fiber; 40 g Protein; 3.0 mg Iron; 458 mg Potassium; 0.40 mg Riboflavin; 8.2 mg NE Niacin; 0.75 mg Vitamin B6; 3.25 mcg Vitamin B12; 249 mg Phosphorus; 9.9 mg Zinc; 49.7 mcg Selenium; 78.3 mg Choline.
This ingredient is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Riboflavin and Phosphorus.