Wagyu chuck braised in red wine with gremolata and potato purée from Rockpool Bar & Grill by Neil Perry

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Notes about this recipe

  • debkellie on August 21, 2023

    Makes an awful lot of sauce: and it's such an intense sauce you don't really need much! I sous-vided the brisket at his suggested temp/time.. meat was verging on dry. If I do it again I'd drop the temperature to 60C.

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