Slow-Cooking Wagyu: Brisket, Shank, Neck and Short Rib
Chia sẻ
The hard-working parts of a Wagyu animal, such as the brisket, shank, neck and short rib, are full of connective tissue. Cooked slowly, that tissue melts into gelatine and the Wagyu fat bastes the meat from inside. The result is incredibly rich and tender, and great value.
Which cuts to use
| Cut | Best for | Rough time at a gentle simmer or 150°C oven |
|---|---|---|
| Brisket | Braising, smoking, stews | 3 to 4 hours (whole piece) |
| Shank | Stews, broths, osso buco | 3 to 4 hours |
| Neck | Stews, simmered dishes, curry | 2.5 to 3.5 hours |
| Short rib & plate | Korean-style braise, red wine braise | 2.5 to 3 hours |
| Chuck roll | Beef stew, Japanese curry | 2 to 3 hours in chunks |
Times are a guide. The meat is ready when a fork slides in with no resistance. We suggest A4 for slow cooking. A5 releases a lot of fat over long cooking, so A4 keeps more meat in the pot. See A4 vs A5.
Basic Wagyu braise (any slow-cooking cut)
- Thaw in the fridge. Cut into large chunks (5cm) or leave whole. Pat dry and salt.
- Brown well in a heavy casserole on medium-high heat. No oil needed. Lift the meat out.
- Pour off most of the fat (keep it for roasting potatoes). Soften onion, carrot, celery and garlic in the rest.
- Add a glass of red wine and scrape up the brown bits. Return the beef. Add stock to just cover, with a bay leaf and thyme.
- Cover and cook at 150°C, or at the gentlest simmer, until fork-tender.
- Best tip: cool and chill overnight. The fat sets on top and lifts off easily, and the flavour improves.
- Reheat gently, reduce the sauce, and serve with mash or rice.
Japanese simmered Wagyu (nikomi)
A classic home-style dish, perfect for shank, neck or brisket.
- Cut 600g of beef into 4cm pieces. Blanch in boiling water for 2 minutes, drain and rinse. This keeps the broth clean.
- Put in a pot with 800ml water, 100ml sake, a thumb of sliced ginger and the green tops of 2 spring onions. Simmer gently for 2 hours, skimming as you go.
- Add 4 tbsp soy sauce, 3 tbsp mirin, 2 tbsp sugar, and chunks of daikon radish and carrot. Simmer 45 to 60 minutes more, until the beef is spoon-tender.
- Serve with rice, sliced spring onion and a little shichimi pepper.
Smoking Wagyu brisket
- Wagyu brisket is perfect for low-and-slow barbecue. Smoke at 110 to 125°C.
- Season simply: coarse salt and black pepper.
- Cook until probe-tender, usually around 90 to 95°C in the centre. Time depends on size.
- Wrap in butcher paper once a good bark forms, and rest for at least an hour before slicing.
- Wagyu brisket stays juicy far more easily than ordinary brisket, thanks to the marbling.
What to do with the fat
Slow-cooked Wagyu releases a lot of beautiful fat. Don't waste it. Strain it into a jar, keep it in the fridge for up to a few weeks, and use it for roast potatoes, Yorkshire puddings, fried rice or searing your next steak.
