I purchased a couple of Wagyu briskets from Snake River Farms and thought I should try dry aging one. It’s not common practice to do so, and my curiosity got the better of me. I took a 15.54 lb. Wagyu brisket and placed it in a dry age bag:
Initially I couldn’t decide how long I wanted to age the brisket, but I ended up taking it to 55 days. At this point, it had lost a little over 3 lbs:
Trimming the brisket was a bit of a challenge, as the meat is so well marbled, and dry aging appears to soften the fat, making it pretty slippery:
After trimming, the brisket weighed 9 lbs 8.2 oz. I used some Dizzy Dust for the rub:
I kept the temp lower than normal, around 200 degrees. After 10 hours the brisket hit 185, I checked for tenderness. The probe went through it like a hot knife through warm butter:
The brisket was wrapped in foil and towels and allowed to rest in an insulated cooler for 2 hours. Upon slicing it, I noticed that the meat was just oozing fat and juices:
I sampled a few slices and it was just ridiculously tasty. The brisket was very tender, juicy, and rich, with an intense beefy flavor.
The next day I decided to use some brisket to make arepas. The marbling was still visible when slicing the cold brisket:
I made the dough for the arepas, using the recipe off the bag of P.A.N.:
The arepas were fried for 5 minutes on each side, then baked for 20 minutes at 250 degrees.
The arepas were stuffed with warm brisket, cilantro, sweet onions, roma tomatoes, and smoked montery jack cheese:
This made for an excellent meal. The arrepa was a perfect mix of crunchy and soft, and the flavor of the dry aged Wagyu brisket was not muted by the toppings.
For dessert, I made smoked torta de jojoto with smoked corn ice cream. Starting with some sweet corn, I smoked the corn cobs:
Evaporated milk was heated until simmering, and the cobs and corn kernals were added and left to soak for an hour:
The cobs were removed and the mix was pureed and strained:
Heavy cream and eggs were added to make a creme anglaise:
The mix was chilled and then churned in the Gelato Pro:
The torta de jojoto was made with smoked butter, smoked sugar, and smoked flour, along with eggs, milk, and creamed corn:
Fresh out of the oven:
Dessert is served:
The smoked corn ice cream was delicious. It had all the flavor and sweetness of smoke-roasted corn, and was velvety smooth and creamy. The torta de jojoto, while tasty, had more of a pudding texture than a cake.