L'Univers FOODHUB · Recette
Rib cap braised in red wine: the right cut
Braising A5 would be a mistake: the marbling melts. Rib cap, on the other hand, calls for three hours at 140 °C and a night's rest.
Braising A5 Wagyu would be a mistake. Three hours of cooking melt away the marbling you paid so dearly for. The rib cap, on the other hand, a hard-working, sinewy cut, asks for exactly that: time, liquid and patience.
The right cut for braising
Rib cap, chuck, shoulder clod, chuck tender: cuts rich in collagen, which turns into gelatin after three hours. That gelatin is what gives the melting texture and the glossy, coating sauce. A tenderloin or a striploin, by contrast, would turn dry and stringy.
Ingredients for 6
- 1.5 kg rib cap, in large 5 cm cubes
- 75 cl full-bodied red wine
- 2 onions, 2 carrots, 2 garlic cloves, 1 celery stalk
- 2 tablespoons tomato paste
- Thyme, bay leaf, 50 cl beef stock
- Salt, pepper, a little flour
The method
- Dry and brown. Pat the cubes dry, salt them, dust lightly with flour, then brown them in small batches in the Dutch oven. An overcrowded pot boils the meat instead of searing it.
- The aromatics. Remove the meat, sweat the onions, carrots and celery, add the garlic and the tomato paste, and let it caramelize for a minute.
- Deglaze. Pour in the wine, scrape up the browned bits, and reduce by half: this reduction takes away the acidity.
- Braise. Return the meat, add stock to just cover, plus the thyme and bay leaf. Lid on, three hours at 140 °C. The liquid should simmer gently, never boil.
- It's better the next day. Let it cool, lift off the layer of set fat on the surface, and reheat gently.
Mistakes to avoid
- Braising a prime cut. Tenderloin, striploin and ribeye have nothing to gain from it.
- An oven that's too hot. Above 160 °C, the fibers tighten and the meat toughens.
- A corked or overly light wine. It carries the whole dish: choose a red you would drink.
- Serving right away. A night in the fridge improves the result and lets you skim off the fat cleanly.
Frequently asked questions
Can you braise A5 Wagyu?
Technically yes, but it's a waste: the marbling melts and only the texture is left. Save A5 for quick cooking.
Which wine should you choose?
A full-bodied red, from the South of France or the Rhône Valley. Avoid oaky wines, whose bitterness comes through as the sauce reduces.
What to serve it with?
Mashed potatoes, fresh pasta or polenta. The sauce needs something to cling to.
Further reading
- Wagyu slow-cooked in a cast-iron Dutch oven
- Cooking A5 Wagyu in a skillet
- Buying authentic A5 Wagyu: the guide
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