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Wagyu Beef Brisket Recipe

Wagyu Beef Brisket Recipe

by Gourmet Food World
This is no ordinary beef brisket! This is a Wagyu beef brisket that will blow all other brisket recipes out the water. Succulent, juicy and fork-tender meat that melts in your mouth.

Prep Time:
Cook Time:
Total Time:
Yield: Serves about 18

Wagyu Beef Brisket Recipe Instructions


For the Rub
  • 2 tbspn. chipotle powder
  • 2 tbspn. smoked paprika
  • 2 tbspn. garlic powder
  • 2 tbspn. onion flakes
  • 2 tbspn. oregano
  • 2 tbspn. fine ground smoked pepper
  • 2 tbspn. sugar
  • 4 teaspoons dry mustard
  • 2 tbspn. salt
  • 2 bay leaves, crushed
For the Meat
  • 7.5 lbs Wagyu Beef Brisket
  • 2 large garlic cloves, smashed
  • 4 sprigs fresh rosemary
  • 4 tbspn. olive oil
  • 4 large red onions, halved
  • 4 large carrots, cut into 3-inch chunks
  • 3 celery stalks, cut into 3-inch chunks
  • 4 cups Merlot wine
  • 16 ounce can of whole tomatoes, crushed by hand
  • 4 bay leaves
  • handful of fresh parsley
For the Sauce
  • 2 tbspn. butter
  • 2 tbspn. flower


  1. Preheat your oven to 300 degrees F.
  2. Remove the brisket and trim any silver-skin or excessive fat from the brisket.
  3. Make the rub. In a bowl, mix all of the rub ingredients together until well mixed. Then rub into the brisket on both sides.
  4. Take your roasting pan that will fit the brisket when laid flat, and place it onto your stove top (yes, stove, not oven) on high heat. Add the olive oil to the pan. When the pan is hot, place the brisket into the pan to sear it and wait approximately 2 minutes, then flip and sear the other side for another 2 minutes. Then remove from heat.
  5. Add the wine to the roasting pan and then the whole tomatoes, parsley, bay leaves, carrots, celery, rosemary and garlic. Place the halved onions cut side up in the pan to the sides of the brisket.
  6. Cover the roasting pan with aluminum foil and place in oven and cook for approximately 4 hours, basting every 30 minutes with the pan juices. The brisket is done when it is fork tender, and you can see that you can easily pull a piece apart with your fork.
  7. Remove the brisket from the pan onto a cutting board and allow to rest for 15 minutes. Carefully remove the onions and other vegetables onto a serving platter and cover to keep warm.
  8. With a soup spoon, carefully skim off the oily fat from the top of the juices in the pan.
  9. In a small sauce pot on medium heat, slightly melt the butter and then add the flour and mix with a whisk. Then strain the juices from the roasting pan into the sauce pot. Turn up the heat to high and continue whisking. The sauce should thicken once boiling for 2 minutes. If the sauce hasn't thickened, remove a small ladle of the sauce into a ramekin and whisk in 1 tspn. of flour with a fork, then return to sauce. Remember that the sauce will further thicken as it cools, so you don't want a super thick sauce when it's boiling. Remove from heat.
  10. To serve, slice the brisket thinly across the grain (the muscle lines), and plate with sauce and a half-onion and some vegetables

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