A slow-braised Wagyu brisket finished in a sweet and sour glaze. Tender, flavorful, and built for gathering.
Yields: 6–8 servings
Prep time: 20 minutes
Cook time: 3–3½ hours
Ingredients:
3–4 lb Akaushi Wagyu brisket
Salt and black pepper
2 tbsp olive oil
1 large onion, sliced
3 cloves garlic, minced
1 cup beef broth
½ cup ketchup
¼ cup brown sugar
¼ cup apple cider vinegar
2 tbsp soy sauce
1 tbsp Worcestershire sauce
Instructions:
Sear the Wagyu:
Preheat oven to 300°F.
Season brisket with salt and pepper. Heat oil in a Dutch oven and sear on both sides until browned. Remove and set aside.
Build flavor:
In the same pot, cook onion until softened. Add garlic and cook briefly.
Make sauce:
Stir in beef broth, ketchup, brown sugar, apple cider vinegar, soy sauce, and Worcestershire sauce.
Braise:
Return brisket to the pot, spoon sauce over top.
Cook:
Cover and transfer to oven. Braise for 3–3½ hours until tender.
Serve:
Slice against the grain and spoon the sweet and sour sauce over top.
Tip:
Let the brisket rest in the sauce before slicing, this keeps it incredibly juicy and flavorful.
