Serves 6 - 8
This Wagyu Roasting Joint with Thyme and Rosemary butter is Dry Aged to deliver exceptional flavour and succulence. An exquisite choice for your table this festive period.
Ingredients
  • 1 x British Wagyu Wing Rib Joint with Herb Butter
  • 1 x Large Red Cabbage
  • 25g Butter – additional knob for the Sprouts!
  • Juice and Zest of 1 large Orange
  • 1 x Cinnamon Stick
  • 300ml Port (or Red Wine)
  • 1 tbsp Red Wine Vinegar
  • 85g Brown Sugar
  • 1.5kg Maris Piper Potatoes (peeled)
  • 2 tbsp Wagyu Beef Dripping (or Vegetable Oil)
  • 600g Trimmed Brussel Sprouts
  • 180g Ready Cooked Chestnuts
  • 8 x Chipolata Sausages
  • 8 x Rashers Smoked Streaky Bacon
  • 1.5kg Carrots (wash well, remove the tops and cut in half diagonally to give a point edge)
  • 5 tbsp Vegetable Oil
  • 4 tbsp Honey (or Maple Syrup)
  • 600g Tenderstem Broccoli
  • Sea Salt
Method
  1. Heat the oven to 160c (fan) and cook the British Wagyu Wing Rib Joint as per pack instructions.
  2. Discard the outer leaves from the red cabbage, cut into quarters and remove the root. Thinly slice each quarter – the thinner, the better.
  3. Heat the 25g butter and 1 tbsp of vegetable oil in a large saucepan over a medium heat, and add the sliced cabbage, stirring occasionally for 5 minutes.
  4. Add the brown sugar, orange zest and cinnamon stick, then cook for a further 2 minutes.
  5. Pour over the port (or red wine), red wine vinegar and juice from the orange. Bring to the boil before reducing to a simmer. Place the lid on the pan and cook for 50 minutes until the red cabbage has softened.
  6. Remove the lid, stir and cook for a further 15-20 minutes, or until the liquid has reduced to a sticky syrup. Remove the cinnamon stick and serve.
  7. Once the British Wagyu Wing Rib has been removed from the oven, you can now begin with the roast potatoes. Add the Wagyu beef dripping (or vegetable oil) to a suitably sized roasting tray and place in the middle of the oven for the dripping (or oil) to heat.
  8. Meanwhile, bring a large pan of salted water to the boil, add the peeled diced potatoes to the pan and simmer for 8-10 minutes. Drain the potatoes in a colander and leave to steam dry for 10–15 minutes. Gently toss the potatoes in the colander to rough up the edges.
  9. Remove the heated roasting tray from the oven and carefully add the potatoes, ensuring there is a gap between each potato to help them crisp.
  10. Season with sea salt, return the tray to the oven and roast for an hour, turning occasionally, until golden and crisp.
  11. Wrap a bacon rasher around each of the sausages, place on a lined baking tray and add to the oven for 30-35 minutes until golden.
  12. Bring a medium-sized pan of water to the boil and add the carrots. Return to the boil and cook for 5 minutes. Drain and allow to steam dry for a few minutes.
  13. Add the carrots to a suitably sized roasting dish, toss with the remaining vegetable oil and honey (or maple syrup), season well and cook in the centre of the oven for 30-35 minutes, stirring occasionally.
  14. Bring a medium-sized pan of water to the boil and add the sprouts. Return to the boil and cook for 5 minutes. Drain and allow to cool for 5 minutes.
  15. Heat a suitably sized frying pan with 1 tbsp of vegetable oil over a medium/high heat.
  16. Whilst waiting for the pan to heat, cut each sprout in half lengthways. Once at temperature, add to the pan and stir occasionally until golden.
  17. Break up the chestnuts with your fingers, add them to the frying pan and continue to fry for a further 2 minutes.
  18. Season with sea salt and cracked black pepper. Just before serving, stir through a generous knob of butter to glaze the sprouts and chestnuts.
  19. Trim the ends off the stalks of the tenderstem broccoli.
  20. Just before serving the rest of the meal, add the broccoli to a pan of boiling salted water and cook for 2-3 minutes, so the broccoli is cooked with a slight bite.
  21. Serve and enjoy!

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