A classic braise made with a rich Wagyu chuck roast, red wine, and aromatics. Comforting, hearty, and timeless.

Rich, slow-cooked comfort with incredible depth of flavor.

Yields: 6 servings
Prep time: 15 minutes
Cook time: 2½–3 hours

Ingredients:

2½–3 lb Akaushi Wagyu chuck roast
Salt and black pepper
2 tbsp olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
2 tbsp tomato paste
2 cups dry red wine
2 cups beef broth
2 sprigs rosemary
2 sprigs thyme
2 carrots, cut into chunks

Instructions:

Sear the Wagyu:
Preheat oven to 300°F.
Season Wagyu with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat.
Sear the beef on all sides until browned, about 4–5 minutes per side. Remove and set aside.

Build flavor:
In the same pot, cook onion and carrots until softened.
Add garlic and tomato paste and cook for 1 minute.

Deglaze:
Pour in the red wine and scrape up any browned bits from the bottom of the pot. Simmer for a few minutes.

Braise:
Add beef broth, rosemary, and thyme. Return Wagyu to the pot.

Cook:
Cover and transfer to the oven.
Braise for 2½–3 hours, until the Wagyu is fork-tender.

Serve:
Slice or shred the Wagyu and spoon the rich sauce over mashed potatoes, egg noodles, or crusty bread.

Tip:
This dish is even better the next day. The Wagyu fat enriches the sauce overnight for deeper flavor.