Wagyu Shank Boeuf Bourguignon Recipes

Steps:

• Preheat the oven to 250 degrees F.
• Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
• Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
• Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
• Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
• To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

Steps:

• PREPARING THE BEEF BOURGUIGNON: Preheat the oven to 325°F. Prepare your bouquet garni by tying your parsley, thyme, and bay leaves together with twine. Set it aside for later use. In a large Dutch oven, cook the bacon and 1 tablespoon of grapeseed oil over medium heat for about 5 minutes or until crispy. Set aside. Season the Fullblood Wagyu beef shanks with kosher salt and freshly ground black pepper. Increase the heat to medium high, and add enough grapeseed oil to coat the bottom of the pan. Once the pan is warm, add the Fullblood Wagyu beef shanks, and sear on both sides until caramelized (about 4-5 minutes on each side). Once the beef is browned on both sides, deglaze the pan with the medium-bodied red wine. Add the diced yellow onions, diced carrots, diced celery, and tomato paste. Let the red wine reduce down, scraping up the bits on the bottom, and cooking the vegetables. Once the red wine is reduced by half, add the minced garlic, peeled pearl onions, mushrooms, crispy bacon, beef stock, bouquet garni, 1 1/2 tablespoons of kosher salt, and 2 teaspoons of freshly ground black pepper. Bring to a boil, cover, and place it in the preheated oven for 4 hours.
• FINAL STEPS: Remove the pan from the oven. Remove the bones from the Fullblood Wagyu beef shanks, and discard the bones. Set the Fullblood Wagyu beef aside in a dish. Remove the bouquet garni from the pan, and discard. Strain the cooking liquid through a strainer. Add the vegetables in the side dish with the Fullblood Wagyu beef shanks. Place the strained cooking liquid back into the Dutch oven, and bring it to a boil. In the meantime, mix the softened butter and flour to make a paste. Once the cooking liquid has reached a boil, whisk in the butter/flour paste. This is your sauce. Season the sauce with kosher salt and freshly ground black pepper as needed. Return the Fullblood Wagyu beef and vegetables into the sauce, and coat them. Serve the bouef bourguignon with potatoes, rice, or pasta. Enjoy!

Steps:

• Season beef with 2 teaspoons salt and 1/2 teaspoon pepper. Set aside for at least 30 minutes at room temperature, or chill in the refrigerator for up to 24 hours.
• In a large Dutch oven or heavy-bottomed pot with a tightfitting lid, cook lardons over medium-low heat until fat is rendered and lardons are browned and crisp, about 10 to 15 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Reserve fat in pot.
• Heat oven to 350 degrees. Raise heat under pot to medium-high and cook until fat is starting to smoke. Lay half the beef cubes in a single layer in the pot, leaving space between pieces. Cook until well browned on all sides, 10 to 15 minutes; transfer pieces to a plate as they brown. Repeat with remaining beef.
• Reduce heat, if necessary, to prevent burning. Stir in onion, carrot and remaining 1/4 teaspoon salt and cook until soft, about 10 minutes, stirring occasionally.
• Stir in garlic and tomato paste, and cook for 1 minute. Stir in flour, cook for 1 minute, then add wine, bay leaf and thyme, scraping up brown bits at bottom of pot. Add browned beef and half the cooked lardons back to pot, cover, and transfer to oven. Let cook until beef is very tender, about 1 1/2 hours, turning meat halfway through.
• Meanwhile, in a large skillet set over high heat, combine pearl onions, mushrooms, 1/4 cup water, the olive oil and a pinch each of salt, pepper and sugar. Bring to a simmer, then cover and reduce heat to medium, cooking for 15 minutes. Uncover, raise heat to high, and cook, tossing frequently, until vegetables are well browned, 5 to 7 minutes.
• To serve, scatter onions and mushrooms and remaining cooked lardons over stew, then top with parsley.