- Daube of Yorkshire Wagyu
- Pulled Yorkshire Wagyu Sub
- Yorkshire Wagyu and Wold Top Beer Pie
- Yorkshire Wagyu Barbecued Fore Rib of Beef
- Yorkshire Wagyu Boeuf Bourguignon
- Yorkshire Wagyu Carpaccio-style
- Yorkshire Wagyu Cheese Steak Sandwich
- Yorkshire Wagyu Crispy Chilli
- Yorkshire Wagyu Fajitas
- Yorkshire Wagyu Flat Iron Steak with Red Wine Sauce
- Yorkshire Wagyu Japanese-style Sirloin Steak
- Yorkshire Wagyu Lasagne
- Yorkshire Wagyu Meatballs
- Yorkshire Wagyu Pinwheels
- Yorkshire Wagyu Ragu Sauce
- Yorkshire Wagyu Ribs braised in Yorkshire Blackout Beer
- Yorkshire Wagyu Shawarma
- Yorkshire Wagyu Sirloin Steak with Blue Cheese
- Yorkshire Wagyu Sliders
Pulled Yorkshire Wagyu Sub
Recipe provided by Sue Nelson, Yorkshire Food Finder
Pulled Yorkshire Wagyu brisket with barbecue sauce
1kg Yorkshire Wagyu brisket
1 tbsp. coriander seeds
1 tbsp. cumin seeds
2 tsp. yellow mustard seeds
2 tsp. black peppercorns
1 star anise, whole
½ tbsp. dark brown sugar
½ tbsp. smoked paprika
½ tsp. cayenne pepper
300ml beef stock
For the barbecue sauce
½ large onion, finely chopped
1 garlic clove, finely chopped
125ml red wine vinegar
40g soft dark brown sugar
50ml bourbon or Irish whisky
2 tsp. molasses
125ml tomato ketchup (we used Brackenhill’s of Wheldrake, York)
1 tsp. English mustard powder
Splash Henderson’s Relish
1 tsp. Cajun seasoning
1 tsp. liquid smoke, to taste
Submarine or hot dog rolls, to serve
1. Toast the brisket spices (coriander seeds, cumin seeds, mustard seeds, peppercorns and star anise) in a frying pan over a medium heat for a few minutes, taking care not to burn them. Allow to cool.
2. Grind the spices in an electric grinder or pestle and mortar to a powder then add the sugar, smoked paprika and cayenne pepper. Mix together.
3. Turn the brisket over and score the meat with a sharp knife, then rub the spice mix all over the joint, inside and out. Place in a shallow dish, cover with cling film and chill overnight.
4. The following day pre-heat the oven to 150C/Gas 2. Heat the beef stock until hot. Put the brisket on a wire rack inside a roasting tin and pour the stock round the outside, then cover tightly with foil to prevent moisture escaping. Cook slowly in the oven for up to 6 hours until the meat is very tender, checking from time to time that the liquid hasn’t evaporated, adding hot water to top up if necessary.
5. Remove from the oven and leave to rest in the foil for 25 minutes, before pulling the brisket apart with a fork, reserving the meat juices.
6. For the barbecue sauce, sauté the onion and garlic until soft, remove from the pan and set aside. Add the red wine vinegar, bring to the boil, then turn down to heat and reduce the volume by half.
7. Add the sugar, bourbon, molasses, ketchup, mustard powder, Henderson’s Relish, Cajun seasoning and liquid smoke. Return the onion and garlic to the pan then bring the mixture to the boil, then simmer very slowly for 20-25 minutes.
8. Meanwhile, skim any fat off the brisket juices, bring to the boil and reduce by half. Add the juices to the barbecue sauce and cook for a further 15 minutes on a very low simmer.
9. Serve the beef in the rolls, spoon over some barbecue sauce and add coleslaw if required.