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

by Kyla Van Heerden

…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.

You may also like

Subscribe To Our Newsletter

Join our mailing list to receive the latest news and updates from our team.

You have Successfully Subscribed!