WAGYU BEEF RECIPE RECIPES

Steps:

• 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 American 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 American Wagyu Beef Whole Brisket featuring a consistent fat cap along with 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

  Ingredients
  
  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 whole Wagyu beef brisket (approx. 9 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

  Directions

  1. Preheat oven to 300 degrees Fahrenheit.
  2. Mix all the rub ingredients together in a small bowl.
  3. Take your brisket out and pat dry with a paper towel, then apply the spice rub to both sides of the brisket.
  4. Place the brisket in the roasting pan along with
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.

Steps:

• PREPARING THE DOUGH Place all of the dough ingredients (all-purpose flour, sour cream, egg, extra virgin olive oil, and kosher salt) in a bowl and mix together. Once the dough has formed, place it on a lightly floured surface. Knead until a smooth dough has formed. Wrap the dough in plastic wrap, and let it rest for 30 minutes on the counter.
• PREPARING THE ONIONS Heat a large saute pan with 2 tablespoons of grapeseed oil and 2 tablespoons of butter. Once the butter has melted, add in the julienned onion, and saute. Sprinkle the onion with kosher salt, and cook for 15-20 minutes until caramelized, while stirring occasionally. Remove the cooked onions from the pan, and reserve.
• PREPARING THE POTATOES/FILLING Place the peeled and cut potatoes in a large pot covered in cold water, and add in 1 teaspoon of kosher salt. Bring the water to a boil, and reduce the heat to medium-low. Simmer for 10-15 minutes until the potatoes are tender. Drain the potatoes well, and mash. Add a 1/4 cup butter and 1/2 of a teaspoon of kosher salt to the potatoes, and mix until blended. Season to taste with kosher salt.
• PREPARING THE PIEROGI On a lightly floured surface, roll the dough out, making it an 1/8 of an inch thick. Using the round cutter, cut out as many rounds as you can. Knead the scraps of dough, and cover it with plastic wrap. Let the scrap dough rest for 10 minutes while making the first batch of pierogi. Place 1 tablespoon of the mashed potatoes/filling in the center of each dough round. Dip your finger in water, and run it around the outside edge of the pierogi.
• Fold the dough over, making a half moon. Press out the air, and flatten the filling. Crimp the edges with a fork, and place the sealed pierogi on a parchment-lined baking sheet. Repeat these steps with all of the dough rounds. Then, roll out the scrap dough, and repeat the process (fill and seal the second batch of dough rounds).
• Bring a large pot of salted water (3 quarts of water and 2 tablespoons of kosher salt) to a boil. Boil off 8 pierogi at a time for 3 minutes. Then, drain. Repeat the process until all of the pierogi are boiled off.
• FINAL STEPS Heat 2 tablespoons of butter in a large saute pan. Add in a third of the Wagyu beef smoked kielbasa sausage (that has been cut on a bias into 1/8-inch-thick pieces). Cook for 1 minute. Then add in 6-7 of the pierogi with the kielbasa. Brown the pierogi on both sides, and toss with a third of the onions and a couple pinches of kosher salt.
• Remove from the pan, and repeat the process with 2 tablespoons of butter, a third of the kielbasa, 6-7 pierogi, a third of the onions, and kosher salt. Remove them from the pan, and repeat the process for the last time with 2 tablespoons of butter, a third of the kielbasa, 6-7 pierogi, a third of the onions, and kosher salt. Garnish the pierogi and Wagyu beef kielbasa with minced scallions. Serve hot, and enjoy!