What you’ll need to cook Texas Wagyu Brisket:
Serves 6-8
1kg Wyndford Wagyu Brisket
3 tbsp light brown sugar
1 1/2 tbsp Ancho chilli powder
2 tsp ground cumin
1 1/2 tsp crushed sea salt
1 tsp garlic powder
pinch cayenne pepper
3/4 cup chicken broth
1/2 cup apple cider vinegar
1 tsp Worcestershire sauce
1/2 cups ketchup (split into 2)
Your guide to cooking Texas Wagyu Brisket!
Slow cooking creates the best result for Wagyu brisket, bringing out the wonderful marbling of the beef and the warm flavours of the spices.
It’s ideal served on a toasted brioche bun with fries and salad.
Chef Alain Roux from The Waterside Inn is a fan of our Wagyu beef – this is what he says!
A step-by-step guide
- Combine the brown sugar, chilli powder, cumin, salt, garlic powder and cayenne powder in a small bowl
- Rub all over the brisket and chill for at least an hour or overnight
- Combine the broth, vinegar, Worcestershire sauce, and 1 cup of the ketchup in a bowl
- Place the brisket in a slow cooker and pour over the broth mixture
- Cover and cook on low for about 8 hours, until very tender
- Remove brisket and rest for 10 minutes
- Skim fat from the leftover liquid in the slow cooker and discard
- Stir in the remaining ketchup
- Slice the cooked brisket against the grain and serve with the sauce
