WAGYU BEEF COOKING GUIDE
Everyone acknowledges that Wagyu is simply the very best of beef. Quality meat of such calibre has the right characteristics and profile. The point is how to prepare, cook and serve your Wagyu to let out its greatness.
Since delicate intra muscular fat in your wagyu steak melts at room temperature, you must take care when thawing it. The best way to thaw frozen wagyu is by leaving overnight in the fridge. In fact keep the beef in the coldest part of the fridge. This allows the complex fats to hold together longer during the rendering phase in a gentle cooking process.
Thawing wagyu in the fridge is certainly slower compared to leaving it out but the steak thaws evenly and more importantly it is kept within safe temperatures.
Below we have selected three recipes to try out with your wagyu steak .They have been selected especially so that they will not overpower nor mask or distract from this top quality meat. The first recipe is tenderloin sou vide. Sous vide, also known as low temperature long time cooking, involves placing the meat in a plastic pouch or a glass jar, and cooking it in a water bath for longer than usual at precisely regulated temperatures .
In the second and most elaborate recipe, braised shanks with sour cherries, you will taste how the acid from the cherry glaze complements the viscous taste of the braised shanks.
The third recipe, steak tartare, validates those who believe that simplicity doesn’t compromise on taste. Quite the contrary for afficionados steak tartare elevates the meat like no other. The name Tartar is believed to have come from the nomads of Genghis Khan, always in battle on the saddle, eating raw meat on the go, softening it by placing it between the rider and the horse’s flanks!
Steak tartar travelled down to modern days from Tsarist Russia. They learned the dish from their Tartar conquerors and exported it to Europe. From there it reached American shores via German migrants in the 19th century. It became a popular dish combining top quality beef with seasonings and garnishes. Apart from the traditional salt and pepper seasonings, tabasco and Worcestershire sauce are also used.
The perfect Tenderloin Sous Vide
180-200 grams Beef Tenderloin
Freshly ground pepper
Season beef with salt and thyme and seal in a cryovac bag. Cook in water bath(sous-vide) at 62C for 18 to 20 minutes until just medium.
Remove from bag and pat dry. Broil until evenly browned.
Leave the steak to rest 3 minutes, slice, brush with butter, season further with salt and pepper and serve!
Braised Shanks with glazed sour cherries
200-250 grams Shanks
600 white balsamic vinegar
2 tsp soy sauce
300 grm cherry puree
20 sour cherries
1 cup red wine
2 cups beef broth
250 grms onions and carrots sliced
Combine the balsamic vinegar, soy sauce and cherry puree in a pot. Bring to the boil and strain.
Sear shanks with oil until golden brown. Remove from pan and discard the fat. Add the onions and carrots and cook until they sweat. Deglaze with red wine and strained cherry juice and reduce. Add the seared shanks to the pan as well las the beef broth. Simmer for 15 minutes, add sour cherries and cover. Cook till meat falls apart.
New York Strip Steak Tartar
100-120 grams New York Strip Steak chopped very fine
½ tsp white truffle oil
2 tbls shallots very finely minced
1 tsp fresh chives finely chopped
1 tsp lemon juice
1 very fresh egg yolk
Sea salt and pepper
Add beef, oil, shallots, lemon juice and chives in a bowl. Mix and season to taste. Garnish with egg yolk. Enjoy!