600g Darling Downs brisket
1.5 litres chicken stock
1 carrot, cut into large chunks
1 brown onion, cut into large chunks
5 tsp thyme
5 tsp rosemary
2 garlic cloves
200ml red wine
2 tbsp tomato paste
2 whole shallots
50ml white wine vinegar
2 tsp thyme
1 tsp salt
1 small bunch coriander
Gently grill the tortillas.
Remove the skin & seed from the avocado, and cut each half into 6 slices. Season with salt & lime juice. Please grind it all together and make crema.
After preheat pan to medium-high heat, season wagyu with salt, pepper and olive oil. Next, grill meat until medium rare and transfer to separate bowl.
Slice the shallot into 3mm rings and place in a bowl. Put the white wine vinegar, water, sugar, thyme, bay leaf and salt into a pan and bring to the boil. Once the salt and sugar is dissolved pour over the onion and allow to cool.
Garnish the tortillas with the brisket, avocado, pickled shallot, radish, coriander and lime wedge. Serve!
Our cattlemen and women love what they do and take enormous pride in caring for the land and our animals. Their dedication ensures that Darling Downs provides high-quality goodness you can count on. By honing our craft and building on our experience, we deliver the most flavorsome, tender and versatile wagyu. We put our hearts and soul into it, so you can be sure you’ve chosen the best.
Darling Downs Wagyu are raised on the expansive pastures of northern Australia and spend a minimum of 330 days on grain, which helps the development of fine even marbling. The rich flavour comes from the care and importance we place on giving our animals the best life they can have. Get to know the different cuts of Darling Downs Wagyu.