RECIPE- Halal Wagyu

Main Course: Slow-Braised Herb Wagyu Pot Roast - halal wagyu recipe

Wagyu Beef Roast – ~4 lbs halal Wagyu chuck roast or brisket cut available at Bello Farm.

Salt and Black Pepper

All-Purpose Flour – 2 tablespoons (optional, for dusting the meat to help brown and thicken the gravy)

OLEAJOY Olive Oil – 2 tablespoons (Available at Bello Farms)

Onions – 2 medium, peeled and sliced

Carrots – 4 large, peeled and cut into large chunks (farm-fresh carrots add sweetness to the braise)

Celery – 2 stalks, cut into chunks

Garlic – 4 cloves, minced

Tomato Paste – 2 tablespoons

Beef Broth – 4 cups (use a halal-certified or homemade beef stock)

Fresh Thyme – 3 sprigs

Fresh Rosemary – 1–2 sprigs

Bay Leaves – 2

Mushrooms – 8 oz (225 g) cremini or button mushrooms, cleaned and halved (optional)

Fresh Parsley – a handful, chopped (for garnish)

Heat oven to 325°F .

Pat the Wagyu dry, season with salt and pepper, and lightly dust with flour if using.

Heat olive oil in a heavy Dutch oven.

Sear Wagyu on all sides (3–4 minutes per side) until browned. Remove and set aside.

In the same pot, sauté onions, carrots, and celery for 5 minutes.

Add garlic and cook 1 minute, then stir in tomato paste.

Return Wagyu to the pot, pour in beef broth, and add thyme, rosemary, and bay leaves.

Bring to a simmer, cover, and transfer to the oven.

Cook for 3 hours, until meat is fork-tender.

Add mushrooms during the last 30–40 minutes.

Remove meat to a platter, skim fat from the liquid, and simmer broth on the stove to thicken slightly.

Slice the Wagyu against the grain.

Arrange with vegetables, spoon over the rich gravy, and garnish with parsley.

This halal wagyu dinner recipe pairs best with: Garlic Mashed Potatoes/ Roasted Potatoes/ Steamed Rice/ or a Salad