Westmount-Style Braised Wagyu Beef By Isabelle on October 6, 2023

Preparation: 25 minutes

Cooking time: 3 hours 30 minutes

Servings: 6

INGREDIENTS

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 2 lb Wagyu beef chuck roast
• 8 slices of Wagyu bacon, cut into 2 cm pieces
• 2 tbsp flour
• 2 tbsp brown sugar
• 3 tbsp balsamic vinegar
• 1 cup spiced dark rum
• 4 cups beef broth
• 1/2 cup 35% cream
• 8 carrots cut into pieces
• 1/2 rutabaga, peeled and cut into pieces
• 1 box of 227 g sliced white mushrooms
• 2 sprigs of rosemary
• 2 bay leaves
• Salt and pepper from the mill, to taste

PREPARATION

1. Temper the meat 30 minutes to 1 hour before cooking.
2. Preheat oven to 325°F.
3. Pat the roast dry. In a large, rimmed skillet, brown the roast in olive oil for 3 to 4 minutes per side. Remove the roast from the skillet and place it in a roasting pan.
4. In the same skillet over medium heat, brown the bacon for 10 minutes. Drain on paper towels and set aside. Remove all but 1 tablespoon of bacon fat from the skillet. Add the onions and garlic, cover, and cook for 6 minutes. Stir once or twice during cooking.
5. Add the flour and brown sugar, then mix well, continuing to cook for 1 minute.
6. In the pan, deglaze with the balsamic vinegar and rum. Cook uncovered for 5 minutes. Add the beef broth, rosemary sprigs, and bay leaves and bring to a boil. Add the cream and bring back to a boil. Cook for 2 minutes, whisking occasionally.
7. Add salt and pepper to taste.
8. Pour the broth over the roast, place the bacon on top, cover and cook in the center of the oven for 3 hours 30 minutes, basting the meat occasionally.
9. During the last hour of cooking, add the mushrooms, carrots and rutabaga.
10. When finished cooking, remove from the oven.
11. Serve and enjoy.