Indulge in the exquisite flavors of traditional German slow-cooked Wagyu beef, a dish that combines the luxurious marbling of Wagyu with earthy mushrooms and aromatic herbs. This recipe is a slow, tender braise that allows the rich beef to soak up the robust flavors of the wine, herbs, and mushrooms. Served with a creamy side of mashed potatoes or spätzle, this meal is perfect for special occasions or when you crave authentic German comfort food.
Ingredients:
- 2 lbs Wagyu beef chuck roast (or any slow-cooking cut)
- 1 tbsp olive oil
- 2 large onions, finely sliced
- 3 garlic cloves, minced
- 2 cups mushrooms (button, cremini, or porcini), sliced
- 2 cups beef broth
- 1 ½ cups dry red wine
- 1 tbsp tomato paste
- 2 tbsp flour (optional for thickening)
- 2 bay leaves
- 2 tsp fresh thyme, chopped (or 1 tsp dried thyme)
- 2 tsp fresh rosemary, chopped (or 1 tsp dried rosemary)
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions:
- Prepare the Beef:
- Season the Wagyu beef generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side. Remove the beef from the pot and set aside.
- Sauté Aromatics:
- In the same pot, add the sliced onions and cook until soft and golden brown, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Cook the Mushrooms:
- Stir in the mushrooms, cooking until they release their moisture and become tender, around 5 minutes. Season with a pinch of salt.
- Create the Braise:
- Add the tomato paste to the pot, stirring to combine with the vegetables. Sprinkle in the flour (if using) to thicken the sauce slightly. Pour in the red wine and deglaze the pot by scraping up any browned bits from the bottom. Let the wine reduce by half, about 5 minutes.
- Simmer:
- Return the seared Wagyu beef to the pot, along with the beef broth, bay leaves, thyme, and rosemary. Bring the liquid to a simmer, then reduce the heat to low. Cover the pot and let it slowly cook for 2.5 to 3 hours, until the beef is fork-tender.
- Rest and Serve:
- Once the beef is done, remove it from the pot and let it rest for a few minutes before slicing or shredding. Taste the sauce and adjust seasoning with more salt or pepper if needed. Garnish with fresh parsley.
- Serve:
- Plate the slow-cooked Wagyu beef with the rich mushroom sauce and serve alongside mashed potatoes, spätzle, or crusty bread for an authentic German touch.
Enjoy the melt-in-your-mouth tenderness of Wagyu beef in this hearty, flavorful German dish!