Wagyu Brisket Beef Wellington

Wagyu Brisket Beef Wellington

INGREDIENTS

Meat

  • Brisket flat

  • High quality kielbasa

  • Killer Hogs BBQ Rub

  • String


Duxelle

  • 4 packs of mushrooms

  • Pinch of fresh thyme

  • Pinch of black pepper


Glaze

  • 2/3 cup of bag juice

  • 1 cup of red wine

  • Herbs like rosemary or thyme

  • 1T unsalted butter


Assembly

  • 2 puff pastry sheets

  • 2 egg yolks for wash

  • 1 package prosciutto

  • 3-5T spicy mustard

  • Flaky salt


COOKING INSTRUCTIONS

Serves 5-8

  1. Prepare your Meat: Trim and season both sides of your brisket flat with your favorite rubs (I like Killer Hogs). Wrap around a high-quality kielbasa and tie.

  2. Sous vide for 40-50 hours at 145F. Or cook traditionally low and slow until ~203F internal. Remove, pat dry, and sear using your preferred method.

  3. Make the Duxelle: Chop mushrooms finely and cook on medium heat with nothing else added to the pan, stir occasionally. Continue cooking until moisture has disappeared (~30 min). Add a pinch of fresh thyme and black pepper.

  4. Assembly: Roll-out and combine two puff pastries, sealing with egg wash. Add a layer prosciutto, top with a thin layer of the duxelle.

  5. Spread a thin layer of spicy mustard on exterior of brisket, and tightly wrap in pastry.

  6. Seal with egg yolk, and paint entire exterior in more egg wash. Top with flaky salt.

  7. Bake for 10-15 minutes at 390F, watch closely and turn around if necessary.

  8. Make the Glaze: Combine bag juice, red wine and herbs such as rosemary or thyme. Cook until it starts to thicken, swirl in butter.

  9. Slice, top with glaze, and enjoy!


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