Wagyu Beef Brisket


44 ounces wagyu beef brisket

8 ounces red wine

32 ounces beef stock

8 ounces bbq sauce

2 ounces peach marmalade

12 ounces collard greens

4 slices julienne bacon

8 ounces chicken stock

12 ounces fresh gemelli

3 ounce smoked gouda

3 ounce monterey jack

3 ounce sharp cheddar

4 ounce butter

4 ounce flour

9 ounces milk

Salt and pepper to taste



Sear brisket steaks and combine with the red wine and beef stock. Slow braise at 250 degrees for 6-8 hours. Combine the peach marmalade and BBQ sauce and gently heat.


Combine the collard greens, bacon and chicken stock and simmer for 35-45 minutes. Add salt and pepper to taste, add hot sauce or vinegar if desired

Mac and Cheese

 Make a roux with the flour and butter. Add milk and bring back to a simmer. Add the three cheeses and stir to combine. Cook the gemelli in boiling water until done and combine with the cheese sauce

Wagyu Beef Brisket

10 Min
8 Hr
Orange blossom honey BBQ adds a flavorful surprise to our savory brisket

Chef Greg Wright

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