Roast Wagyu sirloin bordelaise with braised brisket and sauce bercy

Roast Wagyu sirloin bordelaise with braised brisket and sauce bercy

By
From
Becasse
Serves
4
Photographer
Steve Brown

Bordelaise-style dishes originate from the Bordeaux region in France, which is renowned for its gastronomy and fine wines. Dishes that are cooked ‘ à la bordelaise’ typically use bone marrow, shallots and wine – usually red wine for red meat and white wine for white meat and fish. Bordelaise sauce is the classic French accompaniment for grilled or roasted beef.

This is a wonderful hearty dish, full of rich flavours, and it beautifully showcases the range of textures and depth of flavour of Wagyu beef. As well as using the ever-popular sirloin, this dish also uses brisket, a secondary forequarter cut taken from the belly behind the foreshanks. Brisket is well-marbled with fat and is, along with the oyster blade, one of the best cuts for long, slow braising. Although the preparation is simple, the brisket does need at least 24 hours marinating before braising, to allow the flavours to penetrate the meat.

Marinated and braised brisket

Ingredients

Quantity Ingredient
800g wagyu beef brisket
1 medium onion, roughly chopped
1 large carrot, roughly chopped
2 sticks celery, roughly chopped
1/2 leek, roughly chopped
1/2 head garlic, roughly crushed
1.5 liters cabernet sauvignon
4 sprigs thyme
2 sprigs rosemary
1 bay leaf
4 white peppercorns
30ml non-scented cooking oil
60g unsalted butter
750ml * brown veal stock [rid:1789]
salt and freshly ground pepper

Method

  1. To prepare the brisket:

    Cut it into 4 even pieces. Put them into a large heavy-based saucepan with the chopped vegetables and garlic. In another saucepan bring the wine to the boil with the herbs and peppercorns. Simmer until reduced to 1 litre (21⁄4 pints) then pour the hot marinade over the beef and vegetables. Leave to cool to room temperature then cover and refrigerate for 24 hours.
  2. To braise the brisket, preheat the oven to 110°C and remove the pieces of meat and all the vegetables and herbs from the marinade. Heat a large frying pan and add half the oil and butter. Fry the vegetables until golden brown and caramelised then transfer them to a casserole dish with the wine, herbs and the veal stock. Bring to a gentle simmer then skim well and season with salt and pepper.
  3. Season the brisket pieces with salt and pepper. Heat the remaining oil and butter in a heavy-based frying pan and sear the meat until lightly browned all over. Add to the casserole dish and cover with a piece of greaseproof paper, cut to the size of the dish. Cover with a lid then cook in the oven for 4 hours. Check every 30 minutes or so and turn the meat around in the braising liquid. At the end of the cooking time the meat should be very soft and meltingly tender. Reserve until ready to serve.

Roast Wagyu sirloin

Ingredients

Quantity Ingredient
600ml wagyu sirloin
salt
freshly ground pepper
30ml non-scented cooking oil

Method

  1. To prepare the sirloin:

    Preheat your oven to 225°C and bring the meat to room temperature and season with salt and pepper. Heat an ovenproof frying pan over a high heat. Add the oil to the pan and sear the meat until lightly browned all over. Transfer the pan to the oven and roast for 12 minutes, turning regularly. Remove from the oven and leave to rest in a warm place for 6 minutes.

To serve

Ingredients

Quantity Ingredient
fresh bone marrow
fleur de sel
freshly ground pepper
8 Caramelised shallots
500ml Sauce Bercy

Method

  1. To serve:

    Cut the bone marrow into small medallions and season with fleur de sel and pepper. Warm in the oven for around 2 minutes until soft and juicy. Warm the caramelised shallots and the sauce bercy.
  2. Carve the sirloin into 4 thick slices. Arrange on warm serving plates with the brisket pieces. Garnish with the bone marrow and caramelised shallots and spoon over a generous amount of sauce. Serve immediately.
Tags:
restaurant
Becasse
Justin
North
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