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Winter Warmer Series - Wagyu Beef Brisket

Winter Warmer Series - Wagyu Beef Brisket

Tuesday, 20 September 2016 13:56:55 Europe/London

It’s pretty safe to say that our British Summer has come to an end. Although we had a good run this September with record high temperatures, the chillier nights have started to creep in and the mornings aren’t so light and bright anymore, Winter has well and truly landed.

But the absence of Summer isn’t all doom and gloom and with a new season comes lots of new and exciting things to try. No, we aren’t talking about the latest boxset of your favourite series but some truly delicious Tom Hixson meat products to take you into the Winter months!

To kick off our series of Winter Warmers we thought there was no better way to start than with a firm favourite – beef brisket. But this isn’t just any brisket we are talking about the glorious wagyu beef variety!

Expertly cut from the breast section beneath the first five ribs and behind the foreshank our Wagyu brisket is marbled to perfection and the ratio of meat to fat leaves you with a truly magnificent flavour.


Wagyu Beef Brisket


Now for the perfect Winter Warmer recipe - wagyu beef brisket hot pot


  • Tom Hixson wagyu beef brisket
  • Salt
  • 1-2 Tbsp olive oil
  • 3 large onions
  • 5-6 garlic cloves
  • Handful of thyme
  • Handful of rosemary
  • 3-4 bay leaves
  • 2 cups of beef stock
  • 2-3 large carrots, peeled and cut 
  • 1 Tbsp mustard (optional)


    Step 1 - Prepare the brisket: 

    Using a sharp knife, score the fat in parallel lines, roughly 3-inches apart. Slice through the fat only, not the beef. Repeat in the opposite direction.

    Generously season the wagyu brisket and leave it to sit at room temperature for 30 minutes.

    Step 2 - Sear the brisket: 

    Pat the brisket dry and place it, fat-side down, into a large pot and place it on medium to high heat. Cook for 5-8 minutes, lightly sizzling, until the fat side is nicely browned. If the roast seems to be cooking too fast, turn the heat down to medium. Turn the wagyu brisket over and cook for a few minutes more to brown the other side.

    Step 3 - Sauté the onions and garlic: 

    When the brisket has browned, remove it from the pot and set aside. There should be a couple tablespoons of fat rendered in the pot, if not, add in some olive oil.

    Add the chopped onions and increase the heat to high. Add a little salt to the onions. Sauté, stirring often, until the onions are lightly browned this should take roughly 5-8 minutes. Stir in the garlic and cook 1-2 more minutes more.

    Step 4 - Return brisket to pot, add herbs, stock, bring to simmer, cover, cook in oven: Preheat the oven to 300°F. Tie together the bay leaves, rosemary and thyme.

    Move the onions and garlic to the sides of the pot and place the wagyu brisket inside. Add the beef stock and the tied-up herbs. Bring the stock to a boil on the top of the stove.

    Cover the pot, place the pot in the 300°F oven and cook for 3 hours. Carefully flip the brisket every hour so it cooks evenly.

    Step 5 - Add in carrots, continue to cook: 

    After 3 hours, add the carrots. Cover the pot and cook for 1 hour more, or until the carrots are cooked and the brisket is falling-apart tender.

    Step 6 - Remove brisket to rest and cover with foil: When the brisket is falling-apart, take the pot out of the oven and remove the brisket to a chopping board. Cover it with foil and pull out and discard the herbs

    Step 7 - Make sauce (optional): At this point you have two options. You can serve as it is, or you can make a sauce with the drippings and some of the onions.

    To make a sauce, remove the carrots and half of the onions, set aside and cover them with foil. Pour the ingredients that are remaining into the pot into a blender, and purée until smooth. Add 1 tablespoon of mustard to the mix. Put into a small pot and keep warm.

    Step 8 - Slice the meat across the grain: Slice the meat perpendicular to the muscle lines, or across the grain (cutting this way further tenderizes the meat), in 1/4-inch to 1/2-inch slices.

    Serve with the onions, carrots and gravy. We suggest having it with creamy mash as an extra hearty treat!

    Image result for BRISKET STEW


So there you have it a delicious wagyu brisket winter warmer! To get your hands on some and delivered fresh to your door click here! Let us know how you get on by tagging us on Twitter @tomhixsonmeat and Instagram @tomhixsonmeatlondon 

Posted in Wagyu Recipes By

Tom Rutherford

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