…may the sauce be with you PGW eat
Serves 6
1.2kg Wagyu beef brisket/chuck
1kg pickling onions
6 cloves garlic, finely chopped
500g button mushrooms
500g smoked pork belly rashers, cut into a large dice
750ml red wine
10 g thyme
600g potatoes
100g butter
25ml cream
Cut the meat into large even pieces, season the beef with salt & pepper and brown in a hot pan. Make sure you get a nice dark brown colour on them. Remove from the pan and then add the diced rashers, the mushrooms, onions, garlic & thyme and cook until the onions begin to colour. Add the wine. Then put the beef back into the pot. Put the lid on the pot and place in a medium oven (150ºC) for 2 hours or until the beef is soft. Remove the lid and reduce stew to desired consistency and adjust seasoning with salt & pepper.
Peel the potatoes in salted water until cooked, drain off the water and add the butter & cream.
Mash by hand until there are no lumps. Season the mash with salt & pepper and serve alongside the braised Wagyu.