Miso Soy Braised Wagyu Brisket
Miso-Soy Braised Wagyu Brisket
Jewish Asian Fusion
A delicious twist on the traditional Jewish brisket recipe, our Soy Miso Braised Wagyu Brisket combines the rich umami flavor of Wagyu beef with the savory goodness of miso and soy. This dish is a fusion of flavors that will have your taste buds dancing with delight.
7-10 lb Wagyu brisket
3 tablespoons miso paste
3 tablespoons soy sauce
1.5 cups chicken or beef broth
½ cup lime Topo Chico
½ cup chopped onions
½ cup chopped carrots
½ cup chopped Japanese yams
3 minced garlic cloves
Preheat your oven to 325°F (163°C).
If desired, sear the Wagyu brisket for 5 minutes on each side in a hot pan to enhance its flavor.
In a pot or Dutch oven, place the chopped vegetables (onion, carrots, Japanese yams) at the bottom.
In a separate bowl, mix the broth, miso paste, soy sauce, and lime Topo Chico.
Pour the miso-soy mixture over the vegetables in the pot.
Place the seared or unseared Wagyu brisket on top of the vegetables.
Cover the pot or Dutch oven and place it in the preheated oven at 325°F (163°C) for 3-4 hours.
Uncover the brisket and increase the oven temperature to 375°F (190°C). Roast for an additional 45 minutes, allowing the brisket to develop a beautiful crust.
Replace the lid, reduce the oven temperature to 275°F (135°C), and continue to braise for another 2 hours until the brisket is tender and flavorful.
Allow the braised brisket to rest for 30 minutes to an hour before slicing.
Slice and serve your Soy Miso Braised Wagyu Brisket. Enjoy!
- For an even richer flavor, marinate the Wagyu brisket in the miso-soy mixture for a few hours or overnight before cooking.
- Feel free to customize the vegetable selection to your liking.
- If you prefer a thicker sauce, you can reduce the cooking liquid on the stovetop after removing the brisket from the oven.