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Cooking Wagyu Beef Brisket
Wagyu is definitely a breed of cattle that produces perfectly marbled cuts of meat, it's the identical breed stock that produces the Kobe beef in Japan. The meat is incredibly tender and has a rich taste. Wagyu beef even surpasses USDA marbling standards for prime-grade beef.
Wagyu is comparable to high quality meat because of the naturally enhanced taste, tenderness and juiciness. And because the Wagyu brisket has a lot marbling, it bastes the meat from the inside as it cooks.
A lot of cooks within the KCBS BBQ circuit have started using Wagyu, and my workforce - is no exception.
It is not low cost to buy a Wagyu, coming in at round $5 per pound, however it is price it if you consider the quality of meat you will get.
Most Wagyu briskets come in between 15 - 20 lbs, and when you have ever cooked a daily beef brisket, then you shouldn't have any problems cooking Wagyu.
You inject and season the Wagyu the very same way as a traditional brisket... BUT the cooking time must be a little faster due to the excessive tenderness and fats marbling of the Wagyu.
You should look for an inner temp of 195 and it needs to be perfect.
You possibly can always sauce your brisket, but unlike pork... you wish to stay away from the sweeter sauces - they'll clash with the meat taste. You really just need a simple dry rub of salt, pepper and garlic (just like you season a steak). In the event you inject your brisket (which I highly recommend), you wish to use a easy injection of Beef Base, Worcestershire Sauce, Soy Sauce and water.
These easy flavors will praise the meat without covering up the natural flavors.
In case you cook a Waygu Beef Brisket, you might be in for a real treat. It is a number of the greatest brisket you may produce - the flavour, the tenderness and the over-all quality are unbeatable!
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