Braised Wagyu Brisket
Slow braised, easy steps to perfection. Satisfyingly fork tender braised Wagyu Brisket. Complemented with spicy chili flakes and a deep reduction.
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What You'll Need
- 1 3lb Flat-Cut Brisket (Point cut would also work)
- 1 Large Carrot, peeled and cut into 1/4" cubes
- 1 Celery Stalk, peeled and cut into 1/4" cubes
- 3 Yellow Onions, finly chopped
- 1/2" strips of orange peel (Zest)
- Juice of 1 orange
- 1 Quart Beef Stock (Pat's Pastured)
- 2 tsp of Chili Flakes (Curio Spice Maras Chili Flakes)
- 2 Bay Leaves
- 3 Tbsp of Duck Fat (Butter will do)
- Salt and Pepper
How to Make Braised Wagyu Brisket
- De-Frost the brisket overnight. Then 2 hours prior to cooking, unpackage and lay flat on a wire rack allowing the brisket to come to room temperature.
- Pre-Heat oven at 325F
- In a pan on medium heat, melt the fat and lightly caramelize the onions and reserve.
- Place the brisket, fat side down, in a large Dutch-Oven. Ensure this is a tight fit.
- Sprinkle the chili flakes, vegetables, Orange zest and golden-brown onions over the brisket. Season well with Salt and Pepper
- Cover the Dutch oven and place in the middle-rack of the oven. After 2 hours un-cover the vessel and leave for 1 more hour.
- Remove from the oven and carefully remove the brisket and set aside ensuring to cover with foil.
- Strain the liquid into a sauce pan, set the vegetables and onion aside and add the juice of one orange to the sauce.
- Reduce the sauce over med-high heat until you have approximately 1 cup of sauce remaining. Taste and season accordingly
- Slice the brisket (against the grain) into thin strips and place on a plater. Cover with the vegetables and follow with the sauce. (Optional) Add some fresh chopped parsley for color
- Serve with roast potatoes and some greens.
- Accompany with a glass of Syrah.
About Our Wagyu
New England Wagyu is special. Found in the heart of New Hampshire, they are a vertical operation that specializes in pure full-blood Wagyu beef. They cattle are raised with care on rolling pastures and processed with equal care by New England Wagyu before making its way to your door.
For the best flavor, cook with the best ingredients. This recipe recommends spices from Cambridge's Curio Spice and Stock from Rhode Island's Pat's Pastured
Wine Pairing for Braised Wagyu
The recipe itself calls for a bold, full-bodied red with some bite. A Syrah from Crozes-Hermitage is a perfect complement to this succulent dish
Low and Slow is the name of the game, open the oven door only once, to ensure consistent temperature throughout the cooking process
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