Enjoy an exquisite 3-course Wagyu menu. Start with tender Wagyu tartare, followed by a hearty Wagyu braised beef that melts in your mouth. A creative cheesecake with caramelized Wagyu bresaola awaits you as the crowning finale - an unforgettable taste experience!
ALL WAGYU INGREDIENTS IN ONE PACKAGE
In this package you will find everything you need for your 3-course meal - from juicy beef steaks and tender braised meat to delicate Wagyu bresaola and high-quality fat for refining.
All ingredients are calculated for 4 people.
Ingredients Wagyu Tatar (starter)
200 g beef steak (as a starter 50 g/person, as a main course 150 g/person), for the holiday package
1.5 tbsp olive oil
1 tsp capers
0.75 tbsp ketchup
1 tsp mustard
1.5 tbsp gherkins
1 shallot
0.5 tbsp chives
0.5 tsp salt
A pinch of sugar
0.5 tsp ketjap manis
A little grated organic lemon
Bread to taste
To taste Cress
Pink pepper to taste
1 tbsp wagyu fat, for the holiday package
1/2 bread e.g. brioche bread
Ingredients Braised beef with polenta and vanilla carrots (main course)
For the pot roast in red wine sauce:
1.5 - 2 kg Wagyu short ribs with bone, alternatively 1-1.5 kg semi roll or false fillet, for the holiday package
1 bottle (750 ml) of red wine
800 ml beef stock
2 onions, roughly diced
2 carrots, sliced
2 celeriac, cut into pieces
4 cloves of garlic, crushed
2 bay leaves
2 sprigs rosemary
2 sprigs thyme
2 tbsp tomato purée
3 tbsp olive oil
salt and pepper to taste
For the Parmesan polenta
200 g polenta (corn semolina)
1 liter of water or vegetable stock
100 g Parmesan cheese, freshly grated
50 g butter
100 ml cream
salt and pepper to taste
For the vanilla carrots:
6 carrots
Some
Wagyu fat, for the holiday package
40 g butter
2 tbsp vanilla paste, preferably Taylor & Colledge organic vanilla paste
Ingredients Cheesecake with bresaola crunch (dessert)
For the Bresaola Crunch:
100 g Wagyu Bresaola, for the holiday package
Some brown sugar
for the base
200 g Biscoff Lotus cookies
100 g butter, melted
For the cheese filling:
800 g double cream cheese (room temperature)
200 g sugar
3 eggs
200 g sour cream
1 tsp vanilla extract
1/2 zest and juice of a lemon
2 tbsp cornflour
For the mulled wine glaze:
250 ml mulled wine
1 tbsp potato starch (stirred smooth with a little water)
Preparation of wagyu tartare (starter)
First cut the meat into slices no more than 0.5 cm thick. Cut the slices into very thin strips and very small cubes.
Now place the Wagyu meat cubes in a bowl and add the olive oil. Stir everything well so that the meat is coated all over. This is important as the acids from the other ingredients could otherwise turn the meat gray. This would make the tartare look less appetizing.
Finely chop the capers, shallot, gherkins and chives and mix into the wagyu meat together with the ketchup, mustard, salt, sugar, ketjap manis and lemon zest. Stir everything well and chill the tartare.
Then serve the tartare with the bread toasted in the wagyu fat. The bread provides a great contrast to the fine tartare.
Preparation Wagyu braised beef with polenta and vanilla carrots (main course)
Sear the meat: season the short ribs, fillet of pork or semi roll generously with salt and pepper. Heat the olive oil in a large casserole and sear the meat on all sides until it is nicely browned. Then remove from the pan and set aside.
Sauté the vegetables: In the same pot, sauté the onions, carrots, celery and garlic over medium heat until lightly caramelized (about 5-7 minutes). Add the tomato purée and fry briefly to intensify the flavor.
Deglaze with red wine: Pour the red wine into the pan, stir and remove the roasting residue from the bottom of the pan. Bring the wine to the boil briefly (approx. 10 minutes) to intensify the flavor.
Add the beef stock and herbs: Add the beef stock, bay leaves, rosemary and thyme. Place the short ribs or your roast back in the pan so that they are covered by the liquid. Add a little water or more stock if necessary.
Slow braise: Place the lid on the pan and braise the wagyu meat in a preheated oven at 160 °C for around 4-5 hours. The meat should be nice and tender at the end of the cooking time.
Allow to cool and rest: After braising, leave the wagyu meat to cool in the pan and store in the fridge overnight. This will intensify the flavors and allow the fat to settle on the surface of the sauce.
Process the next day:
Remove the fat: The next day, carefully skim off any fat that has settled on the surface of the sauce.
Reduce the sauce: Remove the meat from the sauce and set aside. Reduce the sauce without the lid over a medium heat until it reaches a thicker and more intense consistency. Season to taste with salt and pepper if necessary.
Reheat: Return the short ribs, false fillet or semi roll to the sauce and reheat over a low heat until hot again.
Preparation of the Parmesan polenta:
Cook the polenta: Bring water or vegetable stock to the boil in a saucepan. Stir in the polenta and cook over a low heat for about 20 minutes, stirring occasionally, until creamy.
To finish: Stir the butter, grated Parmesan and cream into the polenta and season with salt and pepper to taste.
Preparation of the vanilla carrots:
Prepare the carrots: Peel the carrots and cut in half lengthwise. Then cut the halves diagonally into approx. 3 cm pieces.
Fry the carrots: Heat the Wagyu fat and butter in a pan, add the carrots, season with salt and fry until golden brown. Finally, refine with the vanilla paste.
Serve:
Arrange the creamy Parmesan polenta on plates. Place the tender wagyu meat on top and cover with the reduced red wine sauce. Garnish with fresh herbs such as parsley or thyme as desired.
Preparation of ceesecake with bresaola crunch (dessert)
Prepare the base: Finely crush the Biscoff Lotus cookies in a blender. Add the melted butter to the cookie crumbs and mix well. Line the base of a 24 cm springform tin with baking paper, grease the sides and spread the cookie mixture evenly over the base. Press down well. Pre-bake the base for about 10 minutes in a preheated oven at 180 °C, then leave to cool.
Cheese filling: Mix the cream cheese and sugar in a bowl until creamy. Add the sour cream, vanilla extract, lemon zest, lemon juice and cornflour and stir until smooth. Whisk the eggs and gradually add and stir in well. Pour the filling onto the cooled cookie base, leave to stand briefly and tap the tin a few times (carefully) on the work surface to remove the last air bubbles. Bake the cheesecake at 160 °C (top/bottom heat) for approx. 50-60 minutes until the filling is firm but still slightly wobbly in the middle. Leave the cake to cool in the switched-off oven with the door slightly ajar, then leave to set in the fridge for at least 4 hours, preferably overnight.
Mulled wine glaze: Heat the finished mulled wine in a pan (do not allow to boil). Stir the mixed potato starch into the warm liquid and bring to the boil briefly while stirring until the glaze thickens. Leave to cool and pour onto the cheesecake before serving.
Bresaola crunch: Cut the bresaola into thin strips and fry in a pan without oil with brown sugar until crispy. Drain on kitchen paper and sprinkle over the cheesecake as a crunchy topping before serving.
