Shiro Kin Wagyu Beef - Wagyu Beef Recipe
Preparation Time: 1 hour
Cooking Time: 5 hoursServes: 4
Ingredients - Wagyu Beef Recipe
- Shiro kin Wagyu beef
- 800g Shiro kin wagyu beef striploin
- X3 bunch of heirloom carrots
- 40g Pepe Saya butter
- 10g Canola oil
- sea salt
- Tasmanian pepper
- ¼ bunch parsley
- 30g Perigord truffle
Shortcrust pastry
- 500g plain flour
- 245g cold butter
- Salt and pepper
- 1 tsp sugar
- 100ml water
- 1 egg
Beef Short rib
- 500g short rib
- 1 onion roughly chopped
- 1 carrot roughly chopped
- 1 clove garlic
- ¼ bunch celery roughly chopped
- 1 cup of pureed tomatoes
- 1 bay leaf
- 5g of peppercorns
- ¼ bunch Thyme
- 200ml dry red wine (cabernet sauvignon)
- 2 tbsp Canola oil
- Veal stock
- 50g Perigord truffle chopped
Method - Wagyu Beef Recipe
Short ribs:• Heat oil in a wide heavy pan over a moderate to high heat until pan is hot but not smoking.
• Seal the beef short rib on all sides and transfer to a plate and sprinkle with sea salt and pepper.
• Add oil to the pot and add chopped carrots, onion, celery, peppercorn and garlic. Cook over a moderate heat, uncovered and stirring occasionally until vegetables have softened (about 5 minutes).
• Stir in 1 cup of puréed tomatoes and bring to a boil over moderately high heat.
• Pour in the wine and boil, until sauce is thickened (about 8 minutes).
• Add veal stock, thyme, bay leaf, sea salt and pepper and bring to a simmer.
• Add rested beef along with any juices accumulated on plate and cover the pot.
• Braise for 4 hours at 160 degrees.
• Once cooked take out the short rib, strain the stock and reduce the stock till jus constancy
• Shred beef and render down with half of the jus and the finely sliced Perigord truffle
• Check seasoning - Wagyu Beef Recipe
Shortcrust pastry:
• In a large bowl, sift together flour, salt and sugar
• Rub butter into flour with fingers until the mixture resembles breadcrumbs
• Add the water
• Lightly knead the mixture until a dough forms. Wrap dough in plastic wrap and set in fridge to cool for 30 minutes prior to rolling.
• Line four mini muffin tins
• Roll the pastry down and cut the shortcrust pastry sheets into 4 even rings
• Fill the mini tins with the shortcrust pastry, then spoon truffle short ribs mixture into cases and top each pie with shortcrust lid.
• Brush tops with egg wash
• Bake in oven for 20 minutes at 180 degrees or until golden brown - Wagyu Beef Recipe
Shiro kin Wagyu beef:
• Season the striploin and sear in a pan on a medium to high with oil and butter
• Once nicely coloured, roast in a oven at 130 degrees
• Check meat regularly and probe until 53 degrees inside
• Rest the beef for 5 minutes and slice with a sharp knife
• Peel and blanch ¾ of the carrots and roast them with some butter, salt and pepper until caramelised and soft.
• Peel the other ¼ and shave with a mandolin, season with olive oil, salt and pepper.
• Reheat the jus and liaise with a 20g of Pepe Saya butter - Wagyu Beef Recipe