Grass-fed Texas Wagyu Beef Recipe
simmered overnight with roasted vegetables
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Ingredients
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Beef & Marinade
Aromatics & Liquid
Roasted Vegetables (for finishing)
Finishing & Garnish
Method
Beef & Marinade
- 1
Season and sear
Pat the 3 lb wagyu roast dry with paper towels. Combine 2 tbs kosher salt, 2 tsp black pepper and 1 tsp smoked paprika and rub evenly over the entire roast. Lightly dust the roast with 3 tbs flour, shaking off excess. Heat a large Dutch oven over medium-high heat and add 3 tbs olive oil and 2 tbs unsalted butter. When the fat is shimmering, sear the roast on all sides (about 4–5 minutes per side) until deeply browned. Transfer the roast to a plate and set aside.
Aromatics & Liquid
- 2
Build the braising base
Reduce heat to medium. Add the chopped large onion, carrots (3 medium) and celery (2 stalks) to the same Dutch oven and cook, stirring occasionally, until the onion is softened and beginning to brown, about 6–8 minutes. Add the 6 smashed garlic cloves and cook 1 minute until fragrant.
- 3
Deglaze & simmer
Stir in 2 tbs tomato paste and cook 1–2 minutes to caramelize. Pour in 1 cup dry red wine and use a wooden spoon to scrape up browned bits from the bottom of the pot. Let the wine reduce by about half, 4–6 minutes. Return the seared roast to the pot and add 4 cups beef stock, 1 tbs Worcestershire sauce, 6 thyme sprigs, 2 rosemary sprigs and 2 bay leaves. The liquid should come about halfway up the roast — add a little more stock or water if needed.
- 4
Overnight simmer (low-and-slow)
Bring the liquid to a gentle simmer. Cover the Dutch oven with a tight-fitting lid and transfer to a preheated oven at 200°F (95°C) or reduce stovetop to the lowest simmer setting. Cook slowly for 8–10 hours (overnight) until the meat is fork-tender and easily pulls apart. Check once after 4–5 hours to ensure a gentle simmer and that liquid hasn’t evaporated; add a cup of stock or water if too low.
Roasted Vegetables (for finishing)
- 5
Roast vegetables
About 45–60 minutes before the end of the braise (or during the last hour), preheat oven to 425°F (220°C). Toss 1 lb halved baby Yukon potatoes, 1 lb parsnips (or extra carrots) cut into 1-inch pieces and 1 medium red bell pepper with 2 tbs olive oil, 1 tsp kosher salt and 1/2 tsp black pepper on a rimmed baking sheet. Spread in a single layer and roast for 30–40 minutes, turning once, until golden and tender. Timing: if the roast will be resting at the end of the braise, roast the vegetables during that resting period so they are hot when serving.
Finishing & Serve
- 6
Rest the meat
When the roast is fork-tender, remove the Dutch oven from the oven and carefully lift the roast onto a cutting board or tray. Tent loosely with foil and let rest 15–20 minutes while you finish the sauce and roast the vegetables.
- 7
Strain and reduce sauce
Using a slotted spoon, remove large solids (carrots, celery, onion and herbs) to a bowl. Place the Dutch oven with the braising liquid over medium-high heat and simmer until the liquid reduces and concentrates to a sauce consistency, about 10–15 minutes. For a smoother gravy, press the reserved vegetables through a fine-mesh sieve into the pot, or transfer all solids and liquid to a blender and purée, then return to the pot. Stir in 1 tsp red wine vinegar and 2 tbs chopped parsley. If desired, whisk in 2 tbs heavy cream or butter for a silkier finish. Taste and adjust seasoning with salt and pepper.
- 8