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
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article