Wagyu Beef Brisket with BBQ Sauce

A graphic of a bull head


  • 2kg Wagyu Beef Brisket (from Grange Meat Co.)
  • 2 onions, sliced
  • 4 cloves garlic, minced
  • 1 cup beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • Salt and pepper, to taste
  • 1 cup Barbeque Sauce


  1. Prepare the brisket

Season the wagyu beef brisket generously with salt and pepper. Sear it in a hot pan over high heat until each side is golden brown. This step adds a depth of flavour and texture to the brisket.

  1. Layer the ingredients

In your slow cooker, place the sliced onions at the bottom. Lay the seared brisket on top of the onions. Scatter the minced garlic around the brisket, and then pour over the beef broth mixed with Worcestershire and soy sauce.

  1. Slow cook

Set your slow cooker to low and cook the wagyu beef brisket for about 8 hours. The low and slow method allows the brisket to become tender and for the flavours to meld beautifully.

  1. Rest and serve

Once cooked, let the brisket rest for about 20 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring it is moist and rich. Slice against the grain. Mix the barbeque sauce into the remaining cooking juices and ladled over the top.