Wagyu Bourguigninne

Wagyu Bourguigninne

Commonly known as Wagyu Brandy


  • 6 pounds Wagyu boneless beef chunk or rump roast - cut into 1-inch cubes
  • 4 Carrots - chopped
  • 2 Yellow Onions - chopped
  • 1 cup Chicken stock
  • 750 ml Red Wine - full-bodied
  • 1 Bouquet Garnish - (fresh thyme, parsley stems, bay leaf, green part of a leek, tied with string)
  • 1 cup Beef Stock - (Better Than Bouillon)
  • 2 oz Pancetta or Bacon - cut into thick strips
  • 2 cups Pearl Onions
  • 10 oz Cremini or Button Mushrooms - halved
  • 2 Tbs Butter or Olive Oil
  • Red Wine Vinegar - to taste


Generously season the cubed beef with kosher salt and freshly ground black pepper. In a large pot, brown the meat over medium-high heat, then remove the meat and set aside.

Add the carrots and onions and cook for 8-10 minutes, or until soft and slightly colored. Deglaze the pan with 2 cups of the red wine, cook for another 5 minutes while scraping the bottom of the pot to release any stuck bits of meat and vegetables. Add the remaining red wine, chicken stock, veal glace, bouquet garni and the reserved beef and bring to a simmer. The meat should be completely covered in liquid, if not, add more stock or water. Cover with a tight fitting lid or foil and cook at a very low simmer for 3-4 hours, or until the meat is very tender.

If using an oven, heat to 325