Cooking Wagyu Beef

[Aloha Steve]

I have a 10 LB Wagyu beef brisket roast to cook. (OK say that three times very fast )

I've read about some great recipes on the EG site.

If you'd like to suggest one that be great but that's really not what I'm after in this thread.

I've just read that if one cooks a Wagyu beef steak cut, the same way as 'regular' beef it will end up a boringly tough, dry piece of expensive meat.

IF, that is true for steak, must I do something different for the brisket ?

Edited September 16, 2009 by Aloha Steve (log)

[Shalmanese]

I cooked a wagyu brisket for my 21st birthday. I let it sit overnight in a dry rub, then roasted it low & slow in an oven for 6+ hours. A smoker would also be great. Wagyu brisket has even more fat & "beefiness" than a normal brisket but, apart from that, they're largely the same, don't cook it to medium rare unless you like chewing on rubber bands. I would serve a smaller portion than a normal brisket as it's much richer.

Sous vide is also a popular approach if you have the equipment.

[Aloha Steve]

I cooked a wagyu brisket for my 21st birthday. I let it sit overnight in a dry rub, then roasted it low & slow in an oven for 6+ hours. A smoker would also be great. Wagyu brisket has even more fat & "beefiness" than a normal brisket but, apart from that, they're largely the same, don't cook it to medium rare unless you like chewing on rubber bands. I would serve a smaller portion than a normal brisket as it's much richer.

Sous vide is also a popular approach if you have the equipment.

No Sous vide unfortunately. What temps would be OK to cook to?

[budrichard]

I have cooked a number of Wagyu briskets and have also corned them. They are no different than any other brisket in terms of cooking. The result is somewhat better but if you have a good quality USDA Choice brisket with fat cap, the difference can be minimal.

So its really up to you as you have essentially two options, slow simmer in water and spices or slow smoke in a smoker with rub. If not familiar with corning or smoking, then you really have only one option, slow simmer until tender.-Dick