L'Univers FOODHUB · Recette
Wagyu braised in a cast iron pot
Slow-cooked Wagyu and vegetables: a melt-in-your-mouth stew. 40 minutes, 4 people.
Wagyu in a Dutch Oven
Dacchi ōbunSlow-cooked in cast iron, until the meat falls off the fork.
00:00The secret lies in three principles: the right temperature, timing, and resting.
00:35Prepare each element cold. The meat comes out of the fridge thirty minutes before.
01:15The heat must be controlled. Never rush the cooking process.
01:50The plate is built like a composition. Each color, each texture has its place.
02:20Wagyu is ready when its sheen disappears under a slight crust.
02:55Serve immediately. The meat should never wait.
Wagyu rib steak simmered with potatoes, onions and herbs
Ingredients
- 2 × 200 gWagyu Fillet
- 30 gUnsalted butter
- to tasteFleur de sel
- to tasteFreshly ground pepper
- 2Crushed garlic cloves
- 2 sprigsFresh thyme
- 1 sprigFresh rosemary
- 1 tbspGrape seed oil
Preparation
-
01
Remove the Wagyu fillets from the refrigerator 30 minutes before cooking to bring them to room temperature.
-
02
Pat the fillets dry with paper towels: a perfectly dry surface is essential for a beautiful crust.
-
03
Season generously with fleur de sel and freshly ground pepper on both sides.
-
04
Heat a cast iron skillet until smoking. Add a drizzle of oil.
-
05
Place the fillets without moving them. Sear for 90 seconds on the first side.
-
06
Flip, add butter, crushed garlic, and herbs. Continuously baste with frothy butter for 60 to 90 seconds.
-
07
Remove the fillets from the pan and let them rest for 5 minutes on a warm plate — this step is crucial.
-
08
Slice against the grain and serve immediately, drizzled with herb butter.
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Ce qu'il faut avoir sous la main pour cette recette et les suivantes : beurre AOP, sel, huile, condiments, eau de table.
