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 |
- 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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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. |
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. |
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. |
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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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. |
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