Saga Wagyu Tortilla Recipes

Steps:

• Preparation:
• For the salad, combine bread and vegetables. Drizzle with olive oil and vinegar to taste. Season with salt and pepper.
• Keep cold until ready for use.
• Preparation:
• Keep one quart kelp stock at 160 degrees F. Chill the other quart.
• Gently dip a slice of wagyu beef into the warm broth until cooked medium rare. Remove and place into the chilled broth.
• Basil Caviar:
• 110 grams sugar
• Preparation:
• In a blender, combine water and calcium chloride and blend for 20 seconds. Reserve in a bowl.
• In a sauce pot, combine sugar and water, bring to a boil. Remove from hear and add basil. Puree for 1 minute until bright green and then add sodium alginate.
• Strain this liquid and add to the caviar tray and dispense into calcium bath. Remove the caviar once they form and rinse in clean water.
• Plating:
• Place panzanella salad in a bowl, top with chilled wagyu slice and basil caviar.

Steps:

• For the collard greens: Heat an 8-quart stock pot over medium-high heat and cook bacon until crispy. Add onions and cook on medium heat, 2 minutes. Add beef base, collard greens and 5 cups water. Simmer on medium-high heat until collard greens are tender, about 2 hours. Add salt and cider vinegar to season.
• For the wagyu beef brisket: Preheat a smoker for cooking at 215 degrees F.
• Trim brisket to 1/4 inch fat on the top side and zero fat on the bottom. Mix together salt, pepper and granulated garlic in a bowl. Lightly coat the brisket with mustard, then season generously with rub.
• Place brisket in smoker and cook for 12 hours. Wrap brisket with butcher paper and place back in smoker. Raise heat to 275 degrees F and cook until meat reaches an internal temperature of 203 degrees F, up to 2 more hours. Let rest until it reaches 165 degrees F, about 1 hour. Remove from butcher paper and slice. (See Cook's Note.) Serve with collards.