Wagyu With Beer And Onions
3 pounds Wagyu Chuck Roast
4 oz. Pancetta or Bacon – cubed
2 Large Yellow Onions – thinly sliced
8 Garlic Cloves – smashed
4 oz. Tomato Paste
4 bottles Stout Beer
2 Bay Leaves
1 quart Chicken Stock
1 Tbs Kosher Salt
Instructions
Cut the chuck roast into large 3 inch cubes, discarding any excess fat and bone.
In a large pot set over medium-high heat, brown the beef on all sides, making sure to get a good sear, as this will add flavor to the finished dish. Remove beef and set aside, reserving the pan and any remaining fat left from the beef.
Place the same pan over medium heat and cook the pancetta just until it starts to brown, remove and add to the reserved beef.
In the same pan, cook onions over medium heat for 6 to 8 minutes or until tender but not brown, stirring frequently. Add tomato paste and garlic. Cook and stir for 4 minutes. Add beer. Bring boiling, stirring constantly. Add beef, pancetta, broth, and bay leaves. Return to boiling; reduce heat. Simmer, partially covered, for 2 to 3 hours or until the beef is fork-tender and the sauce has thickened slightly.
To serve, remove bay leaves; discard. If you like, use a fork to break up beef cubes. Spoon beef mixture over hot cooked and buttered noodles, spätzle, gnocchi, mashed potatoes or polenta.
Sauce And Guacam
Ingredients
2 1/2 pounds Wagyu short rib or flank steak or sirloin
1 Tbs Oregano – dried
2 tsp Cumin – ground
Kosher salt – to taste
Black pepper – to taste
1/4 cup Olive oil
8 Green onions – thinly sliced
1 12-oz bottle of dark beer
1/2 cup Worcestershire sauce
FOR THE AJI SAUCE:
1/2 cup Jalepe – chopped, seeded
1/2 cup Green onions – chopped
1/3 cup Yellow onion – chopped
1/4 cup Cilantro – chopped
2 Tbs Lime juice
Kosher Salt – to taste
Fresh ground black pepper – to taste
FOR THE COLOMBIAN GUACAMOLE:
1 Large, ripe avocado – peeled, pitted, coarsely chopped
3 Tbs Cilantro – chopped
3 Tsp Green onion – chopped
2 Tsp Serrano Chiles – with seeds
1/4 cup Water
3 Tsp Lime juice
Kosher Salt – to taste
Instructions
Using a fork or meat tenderizer, poke numerous tiny holes in the meat. Season with the dried oregano, cumin and a healthy dose of salt and black pepper. Drizzle the olive oil over both sides of the meat and massage the spices into the meat.
Place the meat in a glass baking dish large enough to hold it. Add the green onions, beer and Worcestershire sauce; turn the steaks to coat evenly. Cover and chill the meat for at least 3 hours or up to overnight.
Prepare your grill, medium-high heat, brush or spray the grill racks with vegetable spray. Remove the steaks from the marinade and grill to desired doneness. Transfer steaks to a pan to rest at least 5 minutes before slicing it thinly across the grain.
Serve with Aji sauce and guacamole.
For the Aji Sauce:
In the bowl of a food processor, place the peppers, green onion, yellow onion, cilantro and process until a rough paste forms; scraping down the sides of the bowl several times. Add the lime juice and process until it is blended but some texture still remains.
Transfer to a small bowl and season with kosher salt and black pepper and add more lime juice if desired.
For the Colombian Guacamole:
Combine the avocado, cilantro, green onion and chiles in the bowl of a food processor and blend until a rough pur
Wagyu Fajitas
Coconut rum infused Wagyu flank. Rum is yum!
Ingredients
2 lb Wagyu Flank – fajita sliced
1 tbs oil
1 generous jigger malibu Coconut Rum – poured
1 medium yellow onion – julienne sliced
3 Tri colored peppers – julienne sliced
1 tsp Garlic Salt – sprinkled
1/2 tsp Cracked Black Peppercorn – sprinkled
Instructions
Pan-sear the Wagyu on medium high heat with oil until brown.
Pour the generous jigger of coconut rum over beef. Increase heat.
Add onions and peppers.
Season with Salt and Cracked Black Pepper.
Serve in warm flour and corn tortillas.
Sides: Shredded Cheese, Guac, Salsa, Creme Freche.
Wagyu Bourguigninne
Commonly known as Wagyu Brandy
Ingredients
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)
FOR THE GARNISH:
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
Instructions
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