The goal is to experience a quality piece of meat for what it is. A quality meat has the characteristics and profiles by which people struggle to find the right words to describe. We're here to help you prepare your Wagyu and achieve that "eye-rolling" bite we all strive for.
We've selected three recipes to elevate (not overpower, mask, or distract) this quality meat. For example, you will taste how the acid from a "distant" cherry glaze complements the viscous taste of a braised shanks, or how the combination of brown butter and salt amplifies your dance with the texture of a sous vide tenderloin. In all, we find that cooking with less doesn't mean compromising the quality beef we source.
Since delicate intra-muscular fat that Wagyu is known for melts at room temperature, you must take care when thawing it. The best way to thaw frozen Wagyu is by leaving it overnight
in the fridge. Although it may not be the fastest way (compared to submerging it in cool water + changing the water every 30 minutes), the longevity of this process allows for an even thaw and in turn, keeps the food out of the 'danger zone' (40F-140F).
Tip: Keep the beef in the coldest part of the fridge. This allows the 'complex' fats (the good stuff) to hold together longer during the rendering phase in a gentle cooking process.
Some argue cooking meat from frozen minimizes overall moisture loss, reduces the 'grey-band' surface around the desired center, and locks in the complex fats. Other critics disagree adding that you also compromise a quality texture in the meat. Try and see what you prefer.
Season beef with salt and cryovac with thyme sprig. Cook in water bath at 62C for 18 to 20 minutes until just medium.
Remove from bag, pat dry, (if you have it) top with scooped marrow and broil until evenly browned.
Rest 1 minute, slice, brush with brown butter, season with fleur de sel and pepper.
Combine the white balsamic vinegar, soy sauce, and cherry puree in a small pot. Bring to a boil and strain. Cool over ice.
Sear Shanks with oil in a rondeau until a deep golden brown. Remove meat from pan and discard the fat.
Add onions and carrots to the rondeau and cook until they sweat.
Deglaze with red wine and strained cherry juice and reduce au sec.
Add the seared shanks back to the rondeau as well as the bone broth.
Let simmer for 15 minutes, add sour cherries, and cover.
Cook until meat falls apart.
Finish braising liquid with 1 Tbl of butter if preferred.
Add beef, oil, shallots, lemon juice/zest, and chives in bowl. Mix.
Season with sea salt and pepper to taste.
Garnish with quail egg yolk.