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Wagyu Beef Corned Brisket

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6 flats (approximately 36 lbs.) | Free Shipping

Take your favorite corned beef recipes to the next level with corned Kobe beef briskets!

Cooking these raw briskets yourself is incredibly easy (see recipes & tips tab), gives you a better result than pre-cooked briskets, and allows you to add additional seasoning if desired.

This wagyu beef (aka Australian kobe beef, kobe-style beef) is from a breed of cattle raised in Australia but descended from Japanese herds.  It is bred and specially raised to increase its percentage of fat marbling to consistently high levels. More marbling leads to more flavor, tenderness, and moisture as the fat melts during the cooking process. Thus, wagyu briskets are both more flavorful and tender than those cut from conventional beef.

Size:

6 individually vacuum sealed brisket flats (approximately 36 lbs.)

Features:

  • Raw
  • Pre-Cured
  • Grain-Fed
  • Hormone Free
  • Sub-Therapeutic Antibiotic Free
  • Individually Vacuum Packed
  • Fresh

Origin:

Australia

Ingredients:

Wagyu beef brisket cured with water, salt, sugar, flavorings, sodium nitrate and sodium ascorbate.

Store corned Kobe beef brisket in its sealed pouches in your fridge until you're ready to cook it. The meat can be frozen in these pouches for long term storage.

This corned Kobe beef needs to be cooked before it can be consumed.

To cook, put the meat and its juices/curing solution in a deep pot. Add enough cold water to just cover the meat, and bring it to a boil. Cover, reduce the heat to a simmer, and cook for about 2 ½ hours (until the meat is fork tender).

If desired, you can add potatoes (why not heirloom potatoes?) to the pot for the last 30 minutes of cooking, and/or cabbage for the last 15 minutes. You could also add additional spices to the pot during the simmer to tweak the flavor of the finished brisket.

Once cooked, serve the brisket can be served hot or cold on a plate with the veggies. You can also slice the corned beef for sandwiches or a luxurious breakfast hash.

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