Time to Get Roasted!

Braising fullblood Wagyu and dry-aged beef roasts may seem daunting, but it’s so easy that even beginners can do it. Low and slow cooking is forgiving, juicy, tender, and tasty. All you need is a little patience!

Braising Fullblood Wagyu Roasts

Braising Wagyu roasts make rich marbling the star, rendering the fat beautifully while keeping the meat tender. Even though Wagyu is more delicate because of the marbling, braising creates guaranteed melt-in-your-mouth results. Here are some tips to get your braising the roof in no time.

Choose the Right Cut

For braising, go for tougher cuts, like the chuck roast or arm roast, which have a lot of connective tissue that turns into tender, melty beef when slow cooked—aka the only time well-done beef is acceptable. Always make sure it’s room temperature and well-seasoned in advance.

Sear Your Roast

Heat a few tablespoons of oil in a heavy Dutch oven or large pot over medium-high heat.

Season the roast with whatever tickles your fancy, but salt is a must.

Sear on all sides until it develops a golden-brown crust (about 3-4 minutes per side), which both develops flavor and seals in moisture.

Build the Braise

After searing the roast, remove it and set it aside. Your braising liquid is like gold for this process, so make sure the flavors are amazing!

In the same pot you seared the beef in (aka building flavor), sauté onions, garlic, and any other vegetables like carrots and celery until softened (about 5-7 minutes). Flavors like garlic and rich, spicy peppers are fantastic when roasted slowly.

Add 2-3 cups of liquid (beef broth, beer, wine, or a mixture) to deglaze the pot, scraping up any brown bits from the bottom.

You can also add herbs (like rosemary or thyme), bay leaves, and other flavorings at this point.

Braise the Meat

Return the roast to the pot and cover it with enough liquid so that the meat is more than halfway submerged. Bring the liquid to a simmer, then cover with a lid.

Place the pot in a preheated oven around 275°F (135°C) or simmer it on the stovetop over low heat for 3-4 hours. You should hit an internal temperature of around 190°F/88°C.

Your main indicator things are A-ok is the feel of the meat. Is it fall-apart tender? Does a knife slide in like butter? Don’t overcook, as the fat can become too greasy if left for too long.

Finish the braise with a dash of acid to pep up the sauce, like a squeeze of lemon or lime or a dash of balsamic vinegar.

Rest and Slice

Once the roast is fork-tender, remove it from the braising liquid and let it rest for about 10-15 minutes.

Slice against the grain and serve with the braising liquid, which will have turned into a rich, flavorful sauce.

Braising Dry-Aged Beef Roasts

Dry-aged beef has a rich and concentrated flavor, which braising helps tenderize—and allows those deep flavors to shine. Braising a dry-aged roast is a great way to balance the intensity of the aging with the slow, tender cooking method.

Choose the Right Cut:

Dry-aged beef cuts that are good for braising include arm roasts, chuck roasts, or round roasts. These cuts have more connective tissue, which benefits from the slow cooking process.

Sear Your Roast

Heat a few tablespoons of oil in a heavy Dutch oven or large pot over medium-high heat.

Season the roast with whatever tickles your fancy, but salt is a must.

Sear on all sides until it develops a golden-brown crust (about 3-4 minutes per side), which both develops flavor and seals in moisture.

Build the Braise

After searing the roast, remove it and set it aside. Your braising liquid is like gold for this process, so make sure the flavors are amazing!

In the same pot you seared the beef in (aka building flavor), sauté onions, garlic, and any other vegetables like carrots and celery until softened (about 5-7 minutes). Flavors like garlic and rich, spicy peppers are fantastic when roasted slowly.

Add 2-3 cups of liquid (beef broth, beer, wine, or a mixture) to deglaze the pot, scraping up any brown bits from the bottom.

You can also add herbs (like rosemary or thyme), bay leaves, and other flavorings, like miso or soy.

Braise the Meat

Return the roast to the pot and ensure that the liquid covers the meat about halfway. Add more broth or water as necessary. Bring the liquid to a simmer and cover the pot.

Place the pot in a preheated oven around 275°F (135°C) or simmer it on the stovetop over low heat for 3-4 hours. You should hit an internal temperature of around 190°F/88°C.

Your main indicator things are A-ok is the feel of the meat. Is it fall-apart tender? Does a knife slide in like butter?

Finish the braise with a dash of acid to pep up the sauce, like a squeeze of lemon or lime or a dash of balsamic vinegar.

Rest and Serve

Once the roast is done, remove it from the braising liquid and let it rest for 10-15 minutes.

Slice against the grain (or shred if you prefer) and serve with the rich braising liquid as a sauce.

Pro Tips for Both Types of Roasts

• Choose Your Liquid Wisely: Use a flavorful braising liquid like beef broth, wine, or a mixture of both. You can also add aromatics like garlic, onion, herbs, and spices to add depth.
• Don't Rush: The key to braising is slow, gentle cooking. Low temperatures allow the meat to break down and become tender without drying out.
• Give It a Rest: Allow the meat to rest for 10-15 minutes after cooking. This helps redistribute the juices and makes it more tender.
• Gravy: If you want to make a gravy, remove the roast from the pot once it's done. You can thicken the remaining braising liquid with a cornstarch slurry (cornstarch mixed with water) or simply reduce it over medium heat.