MINI "BABY" BRISKET
from $80.00
Product
Mini "Baby" Brisket
Boneless roast
Premier Akaushi Wagyu
Choose your preferred weight from the drop down menu above.
The perfect pot roast — or cube it or slice it, for any recipe that calls for a "beef roast." A versatile cut with fewer leftovers!
The brisket is an incomparable piece of beef from the breast section that can be cured for corned beef, smoked in barbecue, roasted in the oven low and slow, or braised for a hearty pot roast or beef bourguignon. Popular around the world for its succulent, falling apart tenderness and delicious flavor, the brisket is a traditional holiday meal in many cultures as well as a staple in winter times. Whatever recipe you choose, the brisket should be cooked low and slow for optimum results.
This Akaushi Wagyu scores high in marbling and has a delicate, soft, buttery taste and texture.
Only a limited amount of Wagyu derives from the Akaushi breed, also known as the Emperor's breed in Japan, where it was first free ranged on Mount Aso, the largest active volcano in Japan.
The particular marbling of the Akaushi means every bite is consistently juicy, buttery, and melts in your mouth. Salt and pepper is all this steak needs to stand out as one of the best meals you will ever eat.
Farm
We source our Akaushi from HeartBrand Ranch, fifth-generation Texas cattle ranchers who have taken great care to diligently maintain Akaushi genetics by replicating Japanese production systems, management practices and breeding programs.
The Beeman Family was able to access the Akaushi breed thanks to a loophole in the Trade Act of 1994 when three bulls and eight Akaushi cows were able to leave Japan in a custom equipped Boeing 747 for the Texas heartland where they are still treated like a treasure to this day.
HeartBrand conducts DNA verification to preserve the purity of the Akaushi breed and ensure a consistent and high-quality beef eating experience.
Our beef is all cut by our abattoir partners outside Kansas City, Paradise Locker Meats.
Breed
When it comes to beef, our palate and our heart lies with one breed that has come to be our source for over a decade! Akaushi beef is near and dear to us because the taste is so consistently juicy and delicious.
Akaushi beef has a higher concentration of monounsaturated fat which the American Heart Association notes can lead to lower cholesterol and is a natural source of oleic acid which gives it a buttery taste.
The Japanese Association of Akaushi was founded in 1944 with the goal of researching breeding techniques to produce the best tasting beef in the world. This data has been used in the selection of every Akaushi dam and sire over the last half-century. Hard work, coupled with the discerning palates of Japanese consumers, has led the Association to accomplish its mission!
Cooking
How to Prepare
1. Take the meat out of the refrigerator an hour prior to cooking. Preheat oven to 300℉.
2. Season liberally with salt and pepper on all sides.
3. Preheat a dutch oven with lid over medium-high heat and sear meat in oil on all sides until brown. Drain some fat, remove the meat, and set aside.
4. In the same dutch oven, on medium heat, cook a cup of diced onions, ½ cup of celery, and ½ cup of diced carrots, until the onions are translucent. Add two tablespoons of tomato paste and cook for 2 minutes more. Add one cup of wine or broth to deglaze the pan and cook until the wine has reduced by half.
5. Return the meat to the pan. Add enough stock or water to cover the meat just slightly more than halfway. Add a bundle of herbs such as rosemary or thyme and bay leaves tied with butcher’s twine to the dutch oven. Cover and place in preheated 300℉ oven for approximately 30-40 minutes per pound of meat until tender.
Smoked Brisket
Ingredients:
6-7# Wagyu Brisket
Salt and pepper
Butcher Paper
To prepare:
1. Bring a smoker to constant 225℉.
2. Once the brisket reaches 165℉, wrap it like a present in butcher paper, and return to the smoker.
3. Continue cooking until brisket has reached its final temperature 205℉. Let it rest for 15 minutes before slicing, and serve with cornbread, slaw, and your favorite BBQ fixings.
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Our favorite leftover suggestions:
Brisket Breakfast Hash
Ingredients:
4-6 oz of diced smoked brisket
1.5# New Potatoes (or small marbled potatoes)
1 shallot, sliced
6 cloves of garlic
1 bay leaf
4 eggs
1/4 cup minced chives
To prepare:
1. Preheat the oven to 450℉. In a large stock pot add potatoes, garlic, and bay leaf. Cover with water and season well with salt. Bring to a boil and reduce to a simmer until potatoes are just tender. Strain and smash the potatoes and toss in a bowl with salt, pepper, and a few teaspoons of olive oil. Place on a baking sheet and roast in the oven for 30-45 mins turning halfway through until potatoes are crispy and golden brown.
2. In a pan with 2 tablespoons of olive oil, sauté the diced brisket and shallots until the brisket is browned and shallots are tender. Add the potatoes and toss.
3. Meanwhile, cook the eggs sunnyside-up and season with salt and pepper.
4. Divide the hash evenly among 4 bowls and top each with an egg and garnish with minced chives.
Smoked Brisket Reuben with Sauerkraut and Thousand Island Dressing
Ingredients:
8 slices ⅛” thick of smoked brisket
8 slices rye bread
8 slices of swiss cheese
1 cup sauerkraut
1 cup mayo (Duke’s or your favorite)
1 Tbls ketchup
1 Tbls mustard
1 Tbls relish
¼ cup minced shallot
To prepare:
1. Mix the mayo, ketchup, mustard, relish, and minced shallot in a bowl and set aside.
2. Toast the bread. Assemble the brisket and cheese on one slice of bread and heat under the broiler or toaster oven until the cheese is melted. Top with sauerkraut, Thousand Island dressing, and the top slice of bread and serve with chips.
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Beef Bourguignon
Ingredients:
- 3-4lb Brisket cut into 2-3 inch chunks
- 1 Tbsp ground black peppercorns
- 1 tsp ground bay leaf
- 1lb Signature bacon cut into 1/4-inch lardons
- 1 Tbsp tomato paste
- 1 bottle dry red wine, preferably Burgundy
- 1 Tbsp flour
- 8 ounces whole pearl onions, peeled
- 8 ounces sliced mushrooms (baby bella, shitake, oyster, trumpets, or your favorite)
- 6 carrots, cut into 1-inch oblique (diamond shapes)
- 2 cloves garlic, minced
- 5 sprigs thyme
- 1/3 cup cognac
- 2 cups beef stock
- ¼ cup chopped fine herbs (mix of parsley, chives, chervil, and tarragon)
The night before:
Trim the fatcap, then cut the brisket into 2-3 inch chunks, pat dry and season with salt, black pepper, and ground bay leaf. Place in a baking dish deep enough to cover with the bottle of red wine. Cover with a lid and refrigerate to marinate over night.
To prepare:
- Over medium heat, render the bacon in a large dutch oven until crisp. Remove from the pan and set aside.
- Coat each cube of brisket with flour, then sear in the remaining bacon fat on medium-high heat. Work in batches and don’t crowd the pan for even browning. Once browned on all sides, remove and set aside. Reserve the red wine marinade for later.
- Sauté the pearl onions whole in the remaining fat until charred. Remove from the pan and set aside.
- In the same pan, sauté the mushrooms and garlic along with the sprigs of thyme until the mushrooms are browned. Remove and set aside.
- Stir the tomato paste into the remaining fat and browned bits on the bottom of the pan, cooking for 1-2 mins until the color deepens and the aroma is intensified. Deglaze the pan with cognac and the reserved red wine marinade, then simmer to reduce the liquid by half.
- Return the brisket and bacon to the dutch oven, add carrots and cover with 2 cups of beef stock. Bring to a boil, reduce to a simmer, and loosely cover. Cook for 4-5 hours until the brisket is tender.
- Add the charred pearl onions and mushrooms to the top and garnish with the chopped fine herbs.