Wagyu Brisket Marble Score 9 (whole) 5kg
Slow-cooked wagyu brisket has a delightful way of melting in your mouth, and the cooking process can bring deliciously complex flavours out of hiding. With textural meatiness and some serious robust umami, the premium-grade wagyu marbling helps to keep the leaner flat of the Brisket moist while cooking over longer times. And this classification is without any challenge, the most superior breed for beef excellence
Inspiration: The day before you cook the brisket, we recommend marinating it in a meat rub for 24 hours to give the meat an extra dimension of flavour. You should try our Deep South Meat Rub or BBQ Meat Rub. Bring the marinated meat up to room temperature ( 1hr min) and preheat your oven to 160’C. First, sear your brisket in a smoking hot pan for a minute on each side to seal in all the juices. Then in a shallow cast iron pot with a lid lay the brisket inside. Add small onions cut in half, around the sides of the brisket. Add 1/2 bottle of red wine, 1 cup of Japanese Mirin, a tin of whole tomatoes, chopped parsley, 2-3 bay leaves, chopped carrots and celery, 2 rosemary sprigs, 4-6 cloves of garlic and a generous amount of salt and pepper. Put a sheet of parchment baking paper on top, and put the lid on. Cook for 3.5-4 hrs. When the brisket is done, it will easily pull apart with a fork. Remove the brisket from the pan onto a cutting board and allow to rest for 15 mins. You can eat this in many ways. You can carve across the grain and serve in slices, with the sauce over the top and some onions. Or, you can pull the brisket apart and add some of the sauce to make a rich mixture to have a burger, sandwich or turn into a pie filling.
Provenance: Highly sort after as an international export, this cut of meat from our trusted farmers, is widely popular in the Melbourne food scene for home cooks and restaurants alike.
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Pickup Address: 7 Edgecombe Court, Moorabbin, VIC 3189
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