Braised wagyu beef brisket with creamy polenta & tomato coulis & yellow popcorn shoot

by Tok Yui Shuen @ 15 May 2015
Braised wagyu beef brisket with creamy polenta & tomato coulis & yellow popcorn shoot 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