American Wagyu Brisket Roast
The Juicy Details
There's no doubt a Good Silver 12-lb to 15-lb Whole Brisket is a crowd-pleaser, but sometimes you want the pleasing without the crowd. That's why we also offer our 2-lb American Wagyu Brisket Roasts. Like the whole cuts, our Wagyu brisket roasts are perfect for low and slow cooking, but thanks to their smaller size, you don't have to dedicate an entire day to cooking them in the smoker, oven, or slow cooker.
If you love beef brisket but have never experienced the gustatory glory of our American Wagyu Brisket, it's hard to put into words what a difference it makes. Our masterpieces of marbling add a whole new dimension of savory flavor, melt-in-your-mouth tenderness, and put-on-a-bib juiciness that you have to experience to believe. So the next time you want to treat yourself to competition-level Wagyu brisket that takes a fraction of the time to cook, reach for your Good Silver American Wagyu Brisket Roast.
For our American Wagyu Brisket Roast, we're going to teach you how to make a rich and savory presentation in the oven. Check out our tips on the whole brisket page if you're interested in smoking your roast.
The first step in prepping your roast is to take it out of the refrigerator and let it come to room temperature for about an hour. You also want to preheat your oven to 350 degrees. Now's a great time to heavily season your American Wagyu Brisket Roast with ample amounts of salt, pepper, and any other rubs or seasonings you love. Then dust your brisket with flour. From there:
- Heat oil in a heavy-duty roasting pan or cast iron skillet and sear your brisket on both sides. You want a deep brown color, but you're not trying to cook the inside.
- Remove the meat and add six sliced onions to the pan. Brown and soften the onions, stirring periodically.
- Slather a can of tomato paste on top of the Wagyu brisket.
- Add five rough chopped carrots and five whole cloves of garlic to the pan and stir to combine.
- Place your roast on top of the vegetables, tomato paste side up. Cover the pan with aluminum foil and place it in the oven.
- Cook until the brisket is tender to the touch, about 45 minutes. Remove from the oven, thinly slice your American Wagyu Brisket Roast against the grain, and return to the pan.
- Cover the pan tightly again, lower the oven temperature to 325, and cook for another hour to an hour and a half. Check occasionally; your beautiful roast is ready when it's fork-tender.
- Pour all the cooking liquids into a bowl and let the fat separate. Skim off the excess fat and then pour over your Wagyu brisket for the tastiest pan sauce you’ve ever had.
You'll have a hard time beating garlicky, buttery mashed potatoes as a sidekick for this melt-in-your-mouth showstopper of a Wagyu brisket. Cauliflower puree is a terrific substitute if you're counting carbs. Try green beans with cranberries and walnuts as a beautiful complement if you're looking for a bit of crunch.
A bold and richly tannic Cabernet is made to stand up to the flavorful, savory beefiness of American Wagyu Brisket Roasts. If beer is more your style, look for robust oatmeal or coffee stouts. The malty flavors are a pleasing contrast to the oniony notes of the sauce. Consider your favorite dark liquors like whiskey, rum, or aged tequila for cocktails. If there's one thing we know, the Wagyu brisket is the star of this show, so all you have to do is sip, slice, and savor.