Braised Wagyu Brisket, Red Wine, Mushrooms, Onions & Bacon

by Kyla Van Heerden
301 views

…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.

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