Asian Style Wagyu Roast - Wagyu Beef Recipe
Ingredients: Wagyu Beef Recipe
- 1.5 kg rolled and tied topside cap roast at room temperature
- 1Tbsp ginger crushed
- 1Tbsp crushed and chopped garlic
- 1⁄4 cup Chinese rice wine
- 1⁄4 cup light soy sauce
- 1 cinnamon stick
- 2Tbsp oyster sauce
- 1 tsp Chinese five spice or 2 star anise
- 1⁄4 tsp white pepper and a pinch of chilli.
- 1⁄2 cup cold water
- 1 heaped Tbsp tapioca or potato starch.
- 1⁄2 tsp sesame oil
- 1 medium sized roasting bag, plus one roasting dish large enough for the meat
Method: Wagyu Beef Recipe
Pre heat your oven to 110 °C. Place the beef and spices in your roasting bag, tie the bag top, and then gently rotate the bag to mix and coat the beef. Wagyu Beef Recipe
Place the bag in the roasting dish, keeping the top of the bag pointed up. Now pierce the top face of the bag to allow the steam to escape, but not leak the juices.
Cook the roast in an oven at 110°C for three hours, checking several times for tenderness. Continue cooking until the meat is fork tender, then remove to a dish and cover with foil to prevent drying out. Be careful to retain the sauces within the bag.
Skim all the fat from the sauce remaining in the bag. If the sauce has evaporated add a little water to revive it. Mix the tapioca or starch with the ½ cup of water, add to the sauce and bring the boil to thicken.
Place the bag in the roasting dish, keeping the top of the bag pointed up. Now pierce the top face of the bag to allow the steam to escape, but not leak the juices.
Cook the roast in an oven at 110°C for three hours, checking several times for tenderness. Continue cooking until the meat is fork tender, then remove to a dish and cover with foil to prevent drying out. Be careful to retain the sauces within the bag.
Skim all the fat from the sauce remaining in the bag. If the sauce has evaporated add a little water to revive it. Mix the tapioca or starch with the ½ cup of water, add to the sauce and bring the boil to thicken.
