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Steaks And Game » Recipes » Wagyu Beef Recipes » Wagyu Beef Brisket Recipe
Wagyu Beef Brisket Recipe

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Wagyu Beef Brisket Recipe
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Wagyu Beef Brisket Recipe

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Don't be intimidated by the cooking time, this wagyu brisket turns out so delicious, it's completely worth it!
Prep Time:
Cook Time:
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Yield: 18 portions
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Wagyu Beef Brisket Recipe Instructions

Ingredients
For the Rub
  • 2 tbsp. chipotle powder
  • 2 tbsp. smoked paprika
  • 2 tbsp. garlic powder
  • 2 tbsp. onion flakes
  • 2 tbsp. oregano
  • 2 tbsp. fine ground smoked pepper
  • 2 tbsp. sugar
  • 4 tsp. dry mustard
  • 2 tbsp. salt
  • 2 bay leaves, crushed
For the Meat
  • 7.5 lbs Wagyu Beef Brisket
  • 2 large garlic cloves, smashed
  • 4 sprigs fresh rosemary
  • 4 tbsp. olive oil
  • 4 large red onions, halved
  • 4 large carrots, cut into 3-inch chunks
  • 3 celery stalks, cut into 3-inch chunks
  • 4 cups Merlot wine
  • 16 oz. can of whole tomatoes, crushed by hand
  • 4 bay leaves
  • handful of fresh parsley
For the Sauce
  • 2 tbsp. butter
  • 2 tbsp. flour
Directions
  1. Heat oven to 300 F.
  2. Trim excess fat or silverskin from the meat.
  3. For the rub, mix all the ingredients together in a bowl, then rub in to the meat, making sure it's well covered on both sides.
  4. Take a roasting pan and place it over the stove top on high heat, drizzle olive oil and place the brisket flat to sear. Cook 2 minutes, flip and sear anotehr 2 minutes. Remove from heat.
  5. Add wine, tomatoes, parsley, bay leaves, carrots, celery, rosemary and garlic, then arrange onions, cut-side up on the sides.  Cover with foil and cook for 4 hours in the oven,  basting with the juices every 30 minutes, until fork-tender. Remove from oven, place into a cutting board and rest 15 minutes. Remove the veggies into a platter and reserve warm.
  6. With a soup spoon, carefully skim off the oily fat from the top of the juices in the pan.
  7. For the sauce. In a small saucepan over medium heat, melt the butter and  add the flour, whisking to mix.  Strain the juices from the roasting pan into the saucepan. Turn up the heat to high and continue whisking. Simmer for about 2 minutes, until sauce thickens. If the sauce hasn't thickened, remove a small ladle of the sauce into a ramekin and whisk in 1 tspn. of flour with a fork, then return to sauce. Remember that the sauce will further thicken as it cools, so you don't want a super thick sauce when it's boiling. Remove from heat.
  8. Slice the brisket thinly against the grain, and serve with sauce and vegetables
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