Braised wagyu beef brisket with creamy polenta & tomato coulis & yellow popcorn shoot
by Tok Yui Shuen
@ 15 May 2015
200g Wagyu beef briskets
Salt and freshly ground
black pepper, to taste
100ml cooking oil
50g (each) chopped onions,
carrots and celery
20g chopped garlic
1 l beef jus
200g tomato coulis
100g tomato paste
150ml red wine
Chopped chives and
yellow popcorn shoots, for garnishing
Creamy Polenta
1 l chicken stock
200ml UHT milk
30g butter
1 bay leaf
200g polenta
50g crème fraîche
20g Parmesan cheese
Tomato Coulis
300g tomato purée
150g tomato paste
50g onions, peeled and chopped
20g garlic cloves, peeled and chopped
2g basil leaves
100ml olive oil
For the creamy polenta
Heat the chicken stock, UHT milk, butter and bay leaf in a saucepan over a medium heat to a boil.
Add in the polenta and whisk until smooth, for about 3 minutes.
Reduce heat, partially cover the saucepan with a lid and simmer the polenta mixture until thick and creamy, for about 10 minutes.
Add in the crème fraîche and Parmesan cheese and stir well.
Season to taste with salt and freshly ground black pepper. Adjust consistency by adding milk or water if needed. Keep warm.
For the tomato coulis
Place all the ingredients into a food processor and pulse until smooth.
Pour the blended tomato mixture into a saucepan and heat over a medium heat to a boil.
Season to taste with salt and freshly ground black pepper. Keep warm.
Season the wagyu beef briskets with salt and freshly ground black pepper, to taste. Set aside.
Heat the cooking oil in a cooking pot over a medium heat to a shimmer and sear the seasoned wagyu beef briskets for about 4 minutes on each side.
Remove the seared wagyu beef briskets from the cooking pot and set aside.
Add the chopped onions into the same cooking pot and sauté until translucent.
Add in the chopped carrots, chopped celery, and chopped garlic and sauté until golden browned.
Add in the beef jus, tomato paste, and tomato coulis and red wine and simmer until alcohol has evaporated. Return the seared wagyu beef briskets into the cooking pot, cover the cooking pot with a lid and place into a pre-heated oven and braise until meat is fork-tender, about 3 hours.
Spoon the creamy polenta on each serving plate and add in the braised wagyu beef briskets on the side.
Add the tomato coulis and garnish with chopped chives and yellow popcorn shoots. Serves 2
