The lacy marbling that permeates our Fullblood Wagyu Brisket bastes and coats the meat from the inside out as it cooks, making it ideal for slow cooking. What you get is perfectly flavorful, impossibly tender and delicate Brisket. Here's our go-to recipe for cold weather cooking.
Braised Brisket with Carrots & Onions
Makes 4-6 (as a main course) with leftovers
Prep + Cook time: 4.5 hours
- 1 Lone Mountain Wagyu 1/2 Brisket Flat
- 3 large white onions, chopped
- 4 medium carrots, cut into 1-inch pieces
- 4 celery ribs, cut into 1-inch pieces
- 6 garlic cloves
- 3 tablespoons olive oil
- 1/4 cup cider vinegar
- 1 cup chicken stock
- 1 (28-ounce) can crushed tomatoes
- 2 bay leaves
- Preheat oven to 325°F.
- Season the brisket with salt and pepper. Heat the oil in a large roasting pan, heavy casserole or a dutch oven over medium-high heat. Brown the brisket, turning once, about 4 minutes per side. Remove and set aside.
- Lower heat to medium. Put in the onions and saute until golden-brown, about 15 minutes. Add carrots, celery, garlic and bay leaves, stirring occasionally, until golden, about 10 minutes. Pour in the vinegar and scrape up brown bits. Pour in the stock, add tomatoes and bring to a simmer.
- Put the brisket back into the pot. Cover tightly with aluminum foil or with a tight-fitting lid and place in oven.
- Cook for 3 – 4 hours or until it’s fork-tender, turning the meat once or twice.
- Remove from oven and place brisket on a cutting board to let rest for 10 minutes.
- Serve with vegetables from the pot and extra juice if desired.