Y2 Wagyu Recipes:
Wagyu Brisket Bourguignon:
When thinking of classic French cooking, beef bourguignon often is the first recipe to come to mind. This recipe is centuries old in written form and likely much older. It is versatile and many cuts of beef may be used from essentially any quarter. For my money, its hard to beat Wagyu brisket or chuck. This recipe is sure to put people around the table for a Sunday meal, all you need to do is leave your kitchen window open.
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Ingredients: 5 lbs Wagyu brisket or chuck roast cut into 2" to 3" cubes 1/2 lb uncured and unsmoked bacon cut into lardons (small strips) 16 oz pearl onions (peeled) 3 lbs carrots (peeled and cut into 1-2" pieces) 1 large onion (finely diced) 1 lb cremini mushrooms (quartered) 1 head of garlic (minced) large bunch of thyme 4 fresh bay leaves 1 stick of butter 4 tbs olive oil salt fresh ground pepper 2 tbs tomato paste 4 tbs all purpose flour 6 cups Red wine 4 cups beef stock |
Preparation is where methodology with this recipe often differs. Quite often the beef is marinated in red wine overnight which helps to tenderize the lean beef preferred in France. Since we have chosen Wagyu beef, tenderness is not an issue, so we are merely looking to impart extra flavor to the beef which can be done in much less time and can often be skipped all together. If you decide to marinate your Wagyu beef for several hours or overnight, just be sure to dry it well and season well with salt and fresh black pepper before searing. Also keep in mind we are building a base of fond on the bottom of the pan and do not want to burn it so err on the side of caution in heat selection. I use low heat.
Preheat oven to 350* F
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- Heat large 7 quart cast iron dutch oven on low - medium low heat
- add 4 tbs olive oil and bring to temperature - sweat bacon lardons until crisp 5-8 minutes; remove and set aside - sear seasoned Wagyu beef cubes on all sides in 3-4 batches; do not crown pan; set aside when complete A word of wisdom: once you place a piece down to sear, do not move it or check it for several minutes to ensure you build a nice crust and color. - sweat pearl onion in this bacon and Wagyu beef goodness 5-8 minutes with a small bunch of fresh thyme and salt and pepper; remove and set aside Now you should have a very nice fond built up on the bottom of the pan. It should be a deep brown color because we chose low heat from the start to ensure we didn't burn the fond. Now, we are going to strip away that beautiful and flavor filled fond with the natural moisture of the vegetables. |
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- add finely diced large onion; sweat for 2-3 minutes
- add carrots; sweat for additional 2-3 minutes
- add 3 cloves minced garlic, a large bunch of thyme, 4 bay leaves and a little salt and pepper; sweat for 2-3 minutes
At this point the finely diced onions and some gentle scrapping with a wooden spoon should have released the fond from the bottom of the pan which the onion will carry as the base of the sauce. They will break completely down in the braising process in the oven which is soon to come.
- add 2 tbs tomato paste; mix well, allow 2-3 minutes to caramelize
- return seared Wagyu beef and bacon lardons to the pan
- add 4 tbs flour, mix well, sweat for 2-3 minutes
- add 6 cups of red wine
Selection of red wine is a matter of opinion but whatever is available is always best. Most traditional recipes call for Burgundy but you could choose Medoc or Merlot for bolder flavors. I prefer to stay more subtle and use Pinot Noir. You will want to bring to a boil and cook off most of the alcohol.
- add 4 cups beef stock to just cover the top of the beef and veggies.
At this point, you can cover with a lid and place in a 350 degree oven, or cover and slow simmer on the stove top until the beef is fork tender. Since you chose Wagyu beef, this will take considerably less time to cook: one and a half to two and a half hours. I generally oven cook mine for two and a half hours.
Once the beef is tender, bring a separate cast iron skillet to medium low heat.
- add 1 stick of butter to skillet and brown butter until foam subsides
- add 3 cloves minced garlic and brown
- add quartered cremini mushrooms, a little salt and pepper and sweat 5-8 minutes; they will absorb most of the butter so you might have to add a little oil or more butter
- add 1 bunch of finely minced parsley and sweat for 2-3 minutes
-(optional) deglaze mushrooms and parsley with Sauvignon Blanc; reduce by 3/4 volume and set aside
We are almost finished. Add all the cooked pearl onion as well as the mushroom and parsley mixture to the pan of bourguignon and simmer on low heat on the stove top for the last 15 minutes.
This last step seem unnecessary to most but is the difference between one and three Michelin stars...
Strain sauce from dutch oven, first by removing contents with a slotted spoon to the large cast iron pan you cooked the mushrooms and parsley in fifteen minutes ago. Finally, use a fine mesh strainer to finish the straining job. Next, place the strained sauce in a saucier and reduce by half. For the ultimate velvet texture or to tighten up the sauce, add 2 tbs of butter with 2 tbs of flour and combine thoroughly: this is a beurre manié. Combine with sauce stirring until velvet and able to coat the back of a spoon.
Finally we are there. Portion out Wagyu beef and vegetable in a bowl and spoon over the reduced sauce. Serve with French bread broiled with garlic butter and parsley.
Itadakimasu!
- add carrots; sweat for additional 2-3 minutes
- add 3 cloves minced garlic, a large bunch of thyme, 4 bay leaves and a little salt and pepper; sweat for 2-3 minutes
At this point the finely diced onions and some gentle scrapping with a wooden spoon should have released the fond from the bottom of the pan which the onion will carry as the base of the sauce. They will break completely down in the braising process in the oven which is soon to come.
- add 2 tbs tomato paste; mix well, allow 2-3 minutes to caramelize
- return seared Wagyu beef and bacon lardons to the pan
- add 4 tbs flour, mix well, sweat for 2-3 minutes
- add 6 cups of red wine
Selection of red wine is a matter of opinion but whatever is available is always best. Most traditional recipes call for Burgundy but you could choose Medoc or Merlot for bolder flavors. I prefer to stay more subtle and use Pinot Noir. You will want to bring to a boil and cook off most of the alcohol.
- add 4 cups beef stock to just cover the top of the beef and veggies.
At this point, you can cover with a lid and place in a 350 degree oven, or cover and slow simmer on the stove top until the beef is fork tender. Since you chose Wagyu beef, this will take considerably less time to cook: one and a half to two and a half hours. I generally oven cook mine for two and a half hours.
Once the beef is tender, bring a separate cast iron skillet to medium low heat.
- add 1 stick of butter to skillet and brown butter until foam subsides
- add 3 cloves minced garlic and brown
- add quartered cremini mushrooms, a little salt and pepper and sweat 5-8 minutes; they will absorb most of the butter so you might have to add a little oil or more butter
- add 1 bunch of finely minced parsley and sweat for 2-3 minutes
-(optional) deglaze mushrooms and parsley with Sauvignon Blanc; reduce by 3/4 volume and set aside
We are almost finished. Add all the cooked pearl onion as well as the mushroom and parsley mixture to the pan of bourguignon and simmer on low heat on the stove top for the last 15 minutes.
This last step seem unnecessary to most but is the difference between one and three Michelin stars...
Strain sauce from dutch oven, first by removing contents with a slotted spoon to the large cast iron pan you cooked the mushrooms and parsley in fifteen minutes ago. Finally, use a fine mesh strainer to finish the straining job. Next, place the strained sauce in a saucier and reduce by half. For the ultimate velvet texture or to tighten up the sauce, add 2 tbs of butter with 2 tbs of flour and combine thoroughly: this is a beurre manié. Combine with sauce stirring until velvet and able to coat the back of a spoon.
Finally we are there. Portion out Wagyu beef and vegetable in a bowl and spoon over the reduced sauce. Serve with French bread broiled with garlic butter and parsley.
Itadakimasu!
Korean Marinated Wagyu Stir Fry with Saucy Soba Noodles:
I often feel a craving for Asian cuisine but it is hard to find really good Asian restaurants in my part of the country. When you do, they are long distances away or not really as good as remembered. More often than not, they are also packed with MSG and very high sodium levels utilizing cheap products for optimal return. These are just a few of the reason I have put some time into learning a few things about Asian cooking.
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This recipe marries two unique cuisines through a common base: Wagyu beef. Wagyu is derived from a breed of Asian Taurine cattle which are unique and closely related to early Bos Taurus of Europe. This Taurine sub species was the base breed which created numerous highly marbled breeds of cattle including the mongrel base of cattle which eventuated in Wagyu, Akaushi, and Mishima of Japan as well as Hanwoo and Jeju of the Korean Peninsula. Stir fry has long been a favorite of mine especially with marinated beef. Marination is a way to utilize cheaper cuts of beef while also increasing the eat-ability and tenderness of these normally tougher cuts. In our case, we took a cut of beef which is normally reserved for braising or slow roasting and marinated it. This can be done anywhere from 1 hour at room temperature to 72 hours but be sure to refrigerate for any marination over 1-2 hours. |
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After thawing our Wagyu rump roast, we have to slice it properly which in this case is thinly and perpendicular to the grain. Be sure to split the roast into multiple long chunks for slicing bite sized pieces. Since we have chosen Wagyu beef this process will be easier to see the grain as we will have marbled streaks to guide us; notice the cut in the picture to the right is 90 degrees to the grain of the muscle. |
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Next, we need to make our marinating liquid. Please don't be intimidated if you don't know some of these ingredients, the only way to learn in cooking is to try. Odds are, you probably have a grocery store or preferably an Asian grocery store that stocks many of these items, just don't be afraid to ask. Some of the items you need to make this recipe standout are pictured to the left to give you an idea of what you are looking for. |
Marinade Ingredients:
1 cup Seasoned soy sauce (This is soy sauce which has been fortified and is often diluted)
1 cup Sweet rice wine or Mirin
1/2 cup premium Sake
1/4 cup Gochujang (Korean hot sauce)
1/2 cup brown sugar
2 tablespoons Katsuo Mirin Furikake (mixed seasoning cured with Mirin and dried and aged Bonito flakes)
1 teaspoon Nanashi Togarashi (Japanese Red pepper; milder than Cayenne)
1 teaspoon Sansyo (Japanese pepper reminiscent of lemon pepper)
1 teaspoon Aonori (dried seaweed)
2 tablespoons Yuzu juice (Asian citrus)
4 tablespoons premium Sesame Oil
2-4 tablespoons Gochugaru (Korean chili flakes; roasted and smoky some varieties can be quite hot so use accordingly)
1 cup Seasoned soy sauce (This is soy sauce which has been fortified and is often diluted)
1 cup Sweet rice wine or Mirin
1/2 cup premium Sake
1/4 cup Gochujang (Korean hot sauce)
1/2 cup brown sugar
2 tablespoons Katsuo Mirin Furikake (mixed seasoning cured with Mirin and dried and aged Bonito flakes)
1 teaspoon Nanashi Togarashi (Japanese Red pepper; milder than Cayenne)
1 teaspoon Sansyo (Japanese pepper reminiscent of lemon pepper)
1 teaspoon Aonori (dried seaweed)
2 tablespoons Yuzu juice (Asian citrus)
4 tablespoons premium Sesame Oil
2-4 tablespoons Gochugaru (Korean chili flakes; roasted and smoky some varieties can be quite hot so use accordingly)
Combine all ingredients and stir until the dry components are dissolved. Next, pour over sliced Wagyu beef to marinate. I often find that 1-2 hours at room temperature is just as good as 24-36 hours in the refrigerator. Either way, be sure to cover while it soaks in all that goodness.
Once the beef is marinating, we can move on to preparing the rest of the stir fry ingredients. Now, the most important lesson of striving frying is to have all your ingredient prepared or cut up before you start. You will not have time to cut things up once you are cooking. The French call it "mise en place." It cannot be stressed enough to practice this when stir frying.
Once the beef is marinating, we can move on to preparing the rest of the stir fry ingredients. Now, the most important lesson of striving frying is to have all your ingredient prepared or cut up before you start. You will not have time to cut things up once you are cooking. The French call it "mise en place." It cannot be stressed enough to practice this when stir frying.
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The beautiful thing about stir fry is that it provides an opportunity for many to clear out their produce. There is no strict guidelines for what to use in stir fry. I use many different vegetables often revolving around what is in season or looks the best in the garden. In my opinion, the first three vegetable ingredients cannot be changed and they are the Asian mirepoix: Onions, Garlic, and Ginger. All other ingredients can be interchanged to fit your mood or palate desires. In this particular example, I used sliced ginger, minced garlic, one large finely sliced white onion, broccoli flourettes as well as part of the stem sliced thinly as another fiber source, three pealed and sliced carrots, one thinly sliced bell pepper, and red cabbage. Please take note of the order that I listed these items as this is the order of addition to the pan for stir frying. |
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Next, we are going to bring a large pot of salted water to a boil. This is for the soba noodles. They do not take more than 4-6 minutes to cook to Al Dente and we will be dropping them in mid-cook, therefore, please do not forget to get the water rolling before starting.
Now, preheat a heavy cast iron pan or large wok and add enough sesame oil to coat the bottom in a thin layer. Remove Wagyu beef from the marinating liquid reserving the liquid for later use in this recipe. Please use a slotted spoon as to minimize liquid going into the pan. Sear the Wagyu beef in batches over medium heat and do not crowd the pan in an attempt to save time. This is vital to avoid steaming the beef. We want a sear which only take 2 minutes per side or until you reach your desired caramelization. Additionally, as you progress from batch one to batch two, you will notice fond developing on the bottom of the pan. This can burn so we want to gradually decrease the cooking temp of the pan while moving through the batches of beef. We will release this fond while cooking the vegetables. |
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Once you have seared all of the beef, add a touch more of sesame oil, increase the temperature slightly, and add the garlic and ginger to the pan. Cook for 1-2 minutes. Next, add the sliced onion and cook them for 3-4 minutes; add a touch of salt to aid the release of water. I prefer my onion to be more caramelized than others so do not be afraid to alter the cook times to suit your preferences. Be sure to scrape the bottom of the pan while cooking the garlic, ginger, and onion mixture; it is at this time we are releasing the fond from the bottom of the pan which was developed while searing the beef. This is where Michelin star flavor resides.
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Next, add the broccoli, sliced carrots, and peppers. Season with a little salt and pepper and cook for 3-4 minutes. Then, add the red cabbage and the seared Wagyu beef back to the pan and cook for 1 1/2 - 2 minutes. At this time, go ahead and drop 4 bunches of soba noodles in the boiling water and cook to al dente. Soba noodles are generally tied together in individual portion. If they are not, one portion is roughly the size of a quarter. They should still have a slightly firm texture at al dente. Be sure to stir occasionally to avoid clumping. Now, back to the stir fry. Add half of the marinating liquid to the stir fry over medium high heat and stir continuously. Cook for 2 minutes and place in a serving dish. |
Don't worry, we are almost done. Now, in the same pan as the stir fry without cleaning, add 2 tablespoons of sesame oil over medium heat. Add one large bunch of chopped parsley and stir fry 1-2 minutes. Then, deglaze with 2 tablespoons of rice wine vinegar and the rest of the marinating liquid. Allow this to reduce by half, then, add the drained soba noodles. Lower the heat and allow the noodles and sauce to tighten up and marry.
Place the saucy soba noodles in a serving dish and you are ready to plate.
Itadakimasu!
Place the saucy soba noodles in a serving dish and you are ready to plate.
Itadakimasu!
