Slow Cooked Wagyu by Highland Wagyu

Highland Wagyu was born in 2011. We imported the Wagyu genetics as embryos and implanted them into our native breed cattle creating a miracle for the palette.

We feed the cattle slowly and mature them over a 36 to 48-month period thus creating a marbled steak with a buttery texture.
Highland Wagyu prides itself in traceability with a true nose to tail philosophy. In 2016 we decided to open Wagyu House, our retail and mail order arm.

The Wagyu Burger Company came soon after and this year saw the launch of The Grill by HW in Bridge of Allan, a stone’s throw from where the Wagyu are born, bred and fed.  

For Mohsin and Martine, Highland Wagyu is not just a product but a way of life for the family and community. 

Highland Wagyu born, bred and fed in Scotland.

For more information visit: www.wagyu.co.uk

Ingredients
Featherblade, topside, shin or brisket cut of Highland Wagyu
Roasting potatoes, thickly sliced
2 onions
1 bulb of garlic
Salt and pepper
Beef stock, enough to cover the base of the roasting dish

METHOD
1 Usually we prefer a rustic approach to slow cooking Wagyu. The simplest method is normally the best since it shows off the quality of the beef. We start with one of the hard-working muscles, such as a featherblade, topside, shin or brisket.
2 Pre-heat the oven to 110°C.
3 Get a deep oven tray and make a base out of thickly sliced potatoes and onions and perhaps a garlic cut in half.
4 Season with salt and pepper and pour on the beef stock.
5 Place the whole joint on top and put in the oven.
6 This is the magic part, the longer you can leave it, the more tender it becomes. We recommend 6-8 hours, or even longer if you have the time, with a good baste every other hour.
7 Alternatively, if you’re going to leave it for more than 3 hours without basting, brush our gourmet Wagyu fat onto the joint before it goes in the oven.
8 The beef will slowly tenderise under the low heat, allowing the marbling to forever moisten the joint and the excess oozing into the base where the potatoes will soak in the deep flavours.

In association with Taste Communications, Scotland’s food and drink communications company www.tastecommunications.co.uk