Wagyu Sweet & Spicy Brisket
Delicious flavorful tender brisket
Servings
4-8
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
About this Recipe
Brisket is a popular choice at get-togethers with family and friends. Wagyu brisket is more tender and flavorful than other breeds and looks great as a centerpiece.
It is a tougher cut of beef, so slow cooking and basting is important for the ultimate results. This oven recipe uses a sweet and spicy dry rub and basting juice to further enhance the Wagyu brisket tenderness and flavor.
Typically, a brisket is considered done when it reaches an internal temperature between 190°F and 203°F. This range is often referred to as the “sweet spot” for a perfectly cooked brisket. Using a meat thermometer probe is the most reliable method of telling when the brisket has done cooking and avoids releasing the heat and juices. A probe should slide in easily like room temperature butter. An inserted fork should twist without much resistance. Poking lets the heat and juices out, so don’t poke too much. Undercooking or overcooking it will make it tough and hard to chew.
It’s important to let the brisket rest after cooking to allow the juices to redistribute evenly throughout the beef.
it’s important to make your slices against the grain to make sure the bites you serve are tender and have the right texture.
Beef should be cooked to a minimum of 145°F for optimum food safety.
Wagyu Briskets are available directly from the Ranch Store
Enjoy!
Ingredients
- 9 lb Wagyu brisket
- 3 large crushed garlic cloves
- 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 whole tomatoes, crushed by hand
- 4 bay leaves
- 1/4 cup fresh parley
Rub
- 2 tbsp ancho chilli powder
- 2 tbsp smoked paprika powder
- 2 tbsp garlic powder
- 2 tbsp onion flakes
- 2 tbsp oregano powder
- 2 tbsp fine ground smoked pepper powder
- 2 tbsp light brown sugar
- 4 tsp dry mustard powder
- 2 tbsp sea salt
- 4 crushed bay leaves
Sauce
- 3 tbsp butter
- 3 tbsp plain flour
Wagyu Briskets are available directly from the Ranch Store
Step 1
Combine the rub ingredients crushing the bay leaves.
Season the brisket (at room temperature) with the rub mixture. (Seasoning flavor can be enhanced by placing the beef in a plastic bag and allowing it to marinate in the refrigerator).
Thaw frozen beef in the refrigerator, never at room temperature or under water. Pat dry the brisket before applying the rub.
Step 2
Place the brisket in a deep sided roasting pan at least 50% larger than the brisket.
Prepare and add the vegetables and herbs around the outside of the brisket with the onions facing cut side up.
Add the wine and olive oil around the outside without washing the rub off of the brisket.
Step 3
Cover the baking pan with aluminum foil.
Place in the oven and cook at 300F.
Baste the brisket every 30 minutes with the pan juices.
Step 4
Continue cooking, turning at least once, until the internal temperature reaches the desired temperature, 195F recommended. Remove from pan when done.
Use a thermometer probe to monitor brisket temperature to avoid under or over cooking.
Step 5
Let brisket rest for 10 minutes after removing from the pan.
Remember, internal temperature will continue to rise after removing the brisket from the pan.
Place the vegetables in a serving covered dish.
Step 6
Prepare a white sauce in a saucepan over a low heat using the flour, butter and a little milk to produce a thick smooth sauce.
Skim the fat off of the pan juices.
Slowly add the juices to the white sauce while constantly whisking.
Continue heating and wisking until the sauce is fully thickened.
Watch out for lumps forming.
Step 7
Slice the brisket against the grain for maximum tenderness.
Serve with the vegetables and sauce.
Wagyu Briskets are available directly from the Ranch Store
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