Brisket is known for its delicious results when slow cooking over low heat. Wagyu Brisket creates an especially juicy flavor and tender texture that outshines any Angus Brisket.
Why Wagyu beef? This type of meat is known for its exceptional marbling, which means the fat is more incorporated into the muscle rather than being concentrated only on the edges. This creates a much more tender and juicy cut of meat.
By using wagyu beef, your brisket will taste richer and more indulgent while still retaining that earthy, meaty flavor you know and love. The best choice is an Oostema Farmstead Wagyu Beef Brisket featuring the marbling that runs through the muscle.
This beef brisket recipe also elevates the excitement with a series of spices that combine to form a flavorful rub. The warmth from ancho chili powder and paprika combines with the sweetness of the brown sugar to create a balanced flavor profile that’s sure to be a crowd-pleaser.
Recipe for Sweet and Spicy Wagyu Beef Brisket
For the rub:
- 2 tbsp ancho chili powder (ground dried poblano peppers)
- 2 tbsp smoked paprika
- 2 tbsp garlic powder
- 2 tbsp onion flakes
- 2 tbsp oregano
- 2 tbsp fine ground smoked pepper
- 2 tbsp light brown sugar
- 4 tsp dry mustard
- 2 tbsp salt
- 2 bay leaves, crushed
For the meat:
- 1 Oostema Farmstead Wagyu beef brisket (approx. 3 lbs)
- 3 large garlic cloves, smashed
- 4 sprigs fresh rosemary
- 5 tbsp olive oil
- 4 large yellow onions, halved
- 5 large carrots, cut into 2-inch chunks
- 4 celery stalks, cut into 2-inch chunks
- 4 cups red wine (preferably merlot)
- 16 oz can of whole tomatoes, crushed by hand
- 4 bay leaves
- 1 handful of fresh parsley
For the sauce:
- 3 tbsp butter
- 3 tbsp flour
- Preheat oven to 300 degrees Fahrenheit.
- Mix all the rub ingredients together in a small bowl.
- Take your brisket out and pat dry with a paper towel, then apply the spice rub to both sides of the brisket.
- Place the brisket in the roasting pan along with wine, tomatoes, carrots, celery, garlic and herbs. Add the onions as well, placing them cut side up in the pan on the sides of the brisket.
- Cover the roasting pan with aluminum foil and place in the oven. Using the pan juices, baste the brisket every 30 minutes. Check for doneness; the brisket is ready to come out of the oven once it is fork tender.
- Take the brisket out of the pan and place it on a cutting board. Remove the onions, carrots and celery, place on a serving platter and cover to keep warm. Use a soup spoon to carefully skim fat off the top of the juices in the pan.
- As the meat rests for 10 to 15 minutes, make the sauce. Melt butter in a small sauce pot over medium heat then slowly whisk in the flour. Strain the juices from the roasting pan and add them to the sauce pot. Turn up to high heat and continue whisking.
- Allow the sauce to boil and thicken for two minutes. If necessary, whisk in an additional teaspoon of flour for a thicker sauce before removing from the heat. Keep in mind that the sauce will further thicken as it cools, so avoid adding too much flour during this step.
- To serve, slice the brisket thinly across the grain. Top the brisket with sauce and some vegetables.
Additional serving options: Though this tender meat can be enjoyed on its own, it also tastes delicious in a sandwich. Stack the thin slices of brisket on a toasted bun or Texas toast and top with the sauce.
From our house to yours, “eet smakelijk” is Dutch for “enjoying your meal.”
Glen and Lisa