A slow-cooked classic with rich Akaushi flavor.
Yields: 6–8 servings
Prep time: 25 minutes (+ curing time)
Cook time: 8 hours
Ingredients:
For the corning brine:
3–4 lb Akaushi Wagyu brisket
1 gallon water
1 cup kosher salt
½ cup brown sugar
2 tsp pink curing salt (optional, for traditional color)
1 tbsp mustard seeds
1 tbsp black peppercorns
1 tbsp coriander seeds
2 bay leaves
4 cloves garlic, smashed
For the slow cooker:
1 lb baby potatoes, halved
3 carrots, cut into 2-inch pieces
2 celery stalks, cut into chunks
1 medium yellow onion, cut into wedges
1 (12-oz) dark beer
½ head green cabbage, cut into wedges
Instructions:
Corn the Wagyu:
In a large pot, combine water, kosher salt, brown sugar, curing salt, mustard seeds, peppercorns, coriander, bay leaves, and garlic. Stir until dissolved.
Submerge the Wagyu brisket in the brine, cover, and refrigerate for 5–7 days, turning once daily.
Rinse the brisket:
Remove the brisket from the brine and rinse well under cold water.
Build the base:
Add potatoes, carrots, celery, and onion to the slow cooker.
Add the Wagyu:
Place the corned Wagyu brisket on top of the vegetables, fat side up. Pour in the dark beer and add enough water to barely cover the meat.
Slow cook:
Cover and cook on low for 8 hours, until the brisket is fork-tender.
Add cabbage:
Add cabbage wedges to the slow cooker during the last 45–60 minutes of cooking.
Serve:
Remove the Wagyu and rest for 10 minutes. Slice against the grain and serve with the vegetables and cooking juices.
Tip:
Corned beef slices best against the grain. This keeps the Wagyu incredibly tender
