Slow Cooked Wagyu Brisket with Coriander Pesto

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My Slow Cooked Wagyu Brisket

Slow Cooked Wagyu Brisket

Slow Cooked Wagyu Brisket With Coriander Pesto, Kumara Mash, Cherry Tomatoes, Fresh Chili, Slow Roasted Garlic, Lemon, And Virgin Olive Oil Vinaigrette. 

There’s something about slow cooked wagyu brisket that just makes me feel all warm and fuzzy inside. The hours of low, and slow cooking transforms this tough cut of meat into a tender, succulent masterpiece.

Don’t even get me started on the amazing aroma that fills my kitchen as it cooks! This particular recipe for slow cooked wagyu brisket with coriander pesto is definitely a winner in my book.

Coriander aka cilantro is a fantastic herb, that can be used as a salad ingredient, as a garnish, made into pesto, or the fresh root can be crushed and used in marinades and pastes.

The coriander pesto adds a delicious depth of flavor to the brisket, and the result is an absolutely mouth-watering dish. Give it a go yourself and see what I mean!

This is an awesome way to flex your culinary muscle. Wanting to impress your new partner’s family or cook something special for a family member’s birthday, this is the dish you should be cooking.

Wagyu Brisket Spice Rub

When it comes to slow cooking beef, there’s nothing like a punchy spice rub to give it another flavoring layer that adds a level of professionalism. Not to mention the bark the spice rub creates when cooked.

When making your own spice rub there are some base ingredients that I consider important to creating the perfect rub. Salt, brown or muscovado sugar, black pepper, and smoked paprika.

Then you can start adding other herbs and spices, like ground cumin, ground allspice, mustard powder, chili powder, onion, and garlic powder. You could even try adding fresh coffee grinds.

I encourage you to start experimenting with different flavor combinations until you come up with your very own amazing spice rub for your next slow cooked brisket.

When you start going down the rabbit hole of making spice rubs write down, or record any change you make no matter how small. So when you’ve got your perfect beef spice rub you can recreate it again and again with ease.

What Is So Special About Wagyu Beef?

Wagyu beef is special because of its marbling. Marbling is the intramuscular fat that gives wagyu beef its unique flavor and tenderness.

The fat in wagyu beef when cooked renders down and imparts flavor, resulting in flavorful, juicy, and tender beef.

Wagyu beef is a unique product with its origins rooted in Japan. This is where the best wagyu comes from and nothing compares to this supremely beautiful beef.

How Much Does Wagyu Brisket Cost?

Wagyu cattle were used as working animals until someone decided to slaughter one and eat it. What was discovered is the high levels of intramuscular fat (marbling) and the finer meat texture which resulted in flavorsome eating quality.

Today in Japan Kobe beef is famous around the world. The taste is amazingly outstanding and comes with an eye-watering price tag that is worth every cent. The Wagyu beef brisket price can vary, depending on the country of origin, grade, marble score, and cut.

New Zealand has a wagyu crossbred produced by First Light Wagyu, which is available to the local market and is an excellent product.

Wagyu CutMarble ScoreCountry of OriginPrice USD Per LB
Rib EyeA4 - goodNew Zealand$80.39
Brisket Point EndA4 - goodNew Zealand$10.89
Rib EyeA5 - very goodJapan$238.40
StriploinA5 - very goodJapan$133.22
Rib EyeA4 - goodNorth America$126.40
Striploin A4 - goodNorth America$105.33
Whole Brisket A4 - goodNorth America$16.55
New Zealand First Light Wagyu Brisket
New Zealand First Light Wagyu Brisket

What Temperature Should Brisket Be Cooked In The Oven?

The ideal cooking temperature for brisket is around 130ºC or 266ºF in the oven. Fan bake oven 110ºC or 230ºF, and gas oven mark 1.

Slow cooking wagyu brisket at a low temperature is generally considered the best way to achieve maximum flavor and tenderness. Ultimately, it’s important to have an even temperature throughout the cooking process.

Larder Stables And Must Have Kitchen Tools

  • I’ll make it easy for you. stock your kitchen with these basic ingredients – Butter, milk, Himalayan pink or quality sea salt, whole peppercorns, sugar, vinegar, virgin olive oil, and plain flour.

Essential Kitchen Tools – Must Haves

You can’t be at a professional level in the kitchen unless you own a variety of high-end tools. Genius kitchen gadgets are an essential part of any home cook’s or aspiring chef’s arsenal. From some of the best chef knives, and kitchen cookware, to wooden cutting boards. These will set you apart from others and get you ready with what you need to start making meals like a chef.

My Professional Recommendations

Seasoning Food

Maldon Sea Salt Flakes
  • As a chef the most underrated ingredient in the kitchen is salt. When my recipes call for salt and pepper I use a variety of different salts and freshly ground black pepper.

Many chefs, including myself, prefer sea salt like Maldon salt flakes or Himalayan pink salt. Both can be used for cooking and finishing. They have a refined flavor that brings out the natural taste of food.

My Slow Cooked Wagyu Brisket

Slow Cooked Wagyu Brisket

New Zealand Wagyu Brisket, Spice Rubbed And Cooked For 7 Hours, This Produced Something Absolutely Amazing.
5 from 1 vote
Prep Time 13 hours
Cook Time 7 hours
Total Time 20 hours
Course Dinner, Main Course
Cuisine New Zealand
Servings 4 People
Calories 942 kcal


Wagyu Brisket

  • 2 kg Wagyu brisket

Wagyu Brisket Spice Rub

  • 3 tbsp Smoked paprika
  • 3 tbsp Brown sugar - organic
  • 2 tbsp Himalayan pink salt
  • 2 tbsp Coffee beans - freshly ground
  • 1 tbsp Garlic powder
  • 1 tbsp allspice berries - ground
  • 1 tsp Black pepper - freshly cracked
  • 1 tsp Fennel - ground
  • 1 tsp Cumin - ground

Coriander Pesto

  • 3 bunches Coriander aka cilantro - roots removed and leaves washed
  • 50 grams Pine nuts - toasted
  • 1 clove garlic
  • 20-30 mls Olive oil - extra virgin
  • 1 each Lemon - zest and juice
  • Himalayan pink salt and freshly ground black pepper

Sweet Potato Mash

  • 3 each Sweet potatoes aka kumara
  • 100 mls Cream
  • 100 grams Butter - unsalted
  • Himalayan pink salt

Salad Ingredients

  • 14 each Cherry tomatoes - cut in half
  • 2 each Chilies - Serrano
  • 10 cloves Garlic
  • Fresh basil leaves
  • Iceberg lettuce - cut chiffonade

Lemon Vinaigrette

  • 1 each Lemon - juice only
  • 3-4 tbsp Olive oil - extra virgin
  • Himalayan pink salt


Wagyu Brisket Spice Rub

  • Measure out all the ingredients into an airtight container and shake to mix.
    For the best result use freshly ground coffee beans, if you don’t have access to them you can use packaged ground beans that are suitable for an espresso machine.  
    Wagyu Brisket Spice Rub

Rubbing The Brisket

  • Lay some sheets of plastic wrap onto a bench, remove the brisket from the packaging, and lay on the plastic wrap.
    Sprinkle the spice rub on all sides, be generous.
    Let sit for 5 minutes, place into a tray, and into the fridge for 12 – 18 hours.  
    Spice Rubbed Wagyu Brisket

Slow Cooking The Wagyu Brisket

  • Remove the spice rubbed Wagyu brisket from the fridge and cover with plastic wrap, let sit at room temperature for about an hour.
    Oven Temperature 130ºC or 266ºF.  Work on 55 minutes per 500 grams, I cooked the 3.5 kg brisket for 7 hours and it was perfect. 
    Dry Rubbed Wagyu Brisket

Coriander Pesto

  • Place coriander, toasted pine nuts, garlic, olive oil, lemon juice, and zest into a blender and blend until smooth, about 1 minute.
    Best results place the pine nuts in cold, if they are hot from being toasted the coriander will cook and go a light green color.
    Keep the coriander roots as they are excellent to use in spice pastes as there is a lot of flavor in them.
    Coriander Pesto

Sweet Potato Mash

  • Peel the sweet potato and place in a pot along with salted water, bring to a boil and simmer until soft, this should be about 30 minutes.
    Drain well, let sit to steam dry for 5 minutes.  
    Using a potato ricer I got from Amazon mash sweet potato.
    Heat the cream and butter together, pour into the mash, mix with a spatula, season to taste with salt.
    Diced Sweet Potato, Kumara

Roast Garlic and Vegetables

  • Place the garlic in aluminum foil, with a little oil and salt place them into the oven with the brisket this should take around 25 minutes.
  • Slice chili and half cherry tomatoes.
    Cherry Tomatoes and Fresh Chili

Resting The Slow Cooked Wagyu Brisket

  • When the brisket is finished cooking wrap it in tin foil and rest for 30 – 40 minutes.  

Plating The Slow Cooked Wagyu Brisket

  • Remove the brisket from the foil and carefully slice, for the best results I use a serrated carving knife.
    Cooked Dry Rubbed Brisket
  • Place coriander pesto and mash onto the plate, place on the sliced brisket.
    Scatter the cherry tomatoes and chili around the plate, garnish with the sliced lettuce.
    For the vinaigrette, in a jar or airtight container add lemon juice, virgin olive oil, and salt, shake to emulsify, spoon over the brisket and tomatoes. 
    Plated Wagyu Brisket
Keywords Lemon Vinaigrette, Pesto, Spice Rub, Summer, Wagyu Brisket

Serving Size: 150g Wagyu Brisket, Pesto, Kumara Mash, Cherry Tomatoes, Chili, Garlic, Vinaigrette.
Calories 942 | Total Fat 61.5 g | Carbohydrates 46.8 g | Fiber 7.5 g | Protein 47.2 g | Iron 7.4 mg

Slow Cooked Wagyu Brisket and Coriander Pesto
Slow Cooked Wagyu Brisket and Coriander Pesto

Slow Cooking Wagyu Brisket

I’m sure you can see where I’m going with this. The next time you have a birthday dinner to cook or want to make a good impression on someone new, grab a wagyu brisket and slow cook it.

It’s guaranteed to impress even the most discerning palate. Brisket is one of those cuts of meat that intimidates people, but it’s actually quite easy once you know how.

So, if you’re looking for a dish that will make you look like a culinary genius and have your date’s family raving about how amazing your cooking skills are, go with this slow cooked wagyu brisket.

It’s definitely not a dish for the faint of heart, but it’ll be worth it in the end. If you need some help getting started, this recipe will help you take the guesswork out of cooking this delicious dish. I’m not going to lie, slow cooked wagyu brisket is a labor of love, that is well worth the effort.

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