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Wagyu Sirloin and Slow-Cooked Brisket, Sprouting Broccoli, Wagyu Tartare on Puffed Heel Tendon

A complex wagyu beef duo featuring slow-cooked brisket, seared sirloin, fresh tartare, and puffed tendons with smoked garlic dressing.

BeefHigh ProteinGourmetFine DiningWagyu
Estimated Nutrition
Calories
1230.2
kcal / serving
4920.8 kcal total
Carbs
27.1g
per serving
108.5 g total
Fat
90.1g
per serving
360.2 g total
Protein
78.1g
per serving
312.4 g total
Cook Time
420
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
50
g
Caster Sugar
CondimentsSauces
1
1
Cabernet Sauvignon Vinegar
to taste
100
ml
White Wine Vinegar
Dairy
4
piece
Egg Yolks
for curing
50
g
Butter
for pan-frying
50
g
Butter
for dressing broccoli
Liquids
250
ml
Light Bitter Ale
500
ml
Brown Chicken Stock
Meat
2
piece
Beef Heel Tendons
braised and dried
100
g
Wagyu Sirloin
cut into 5mm squares
1000
g
Wagyu Brisket
200
g
Wagyu Sirloin
for the steak component
NutsSeeds
1
1
Sea Salt
for curing
10
leaf
Flat leaf Parsley
thinly shredded
OilsFats
1
litre
Vegetable Oil
flavourless, for deep frying
15
ml
Vegetable Oil
for frying brisket
50
ml
Parsley Oil
15
ml
Vegetable Oil
for frying sirloin
Other
50
g
Honey
clear
Vegetables
1
tsp
Banana Shallot
finely chopped
200
g
Onions
roughly chopped
6
clove
Smoked Garlic
200
g
Sprouting Broccoli
trimmed, separated

Method

1
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15