wagyu recipes wagyu shortrib by corne …
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SA WAGYU SHORT RIB, [ARDED BOCKWORST AND ROASTED VEG
Short Rib is a cut that lends itself to “Low & Slow” cooking
techniques. Trim excess fat and reserve for later use. This
can be used for Iarding as illustrated with the sausage,
cooked out and the fat used for i.e. roasted potatoes or
salted and refrigerated to preserve.
SA Wagyu has loads of flavour, one should take caution
not to overpower the meatiness with too many spices
Salt & Pepper was the base used for this time with some
fresh herbs like thyme and oregano. The sausage was
given a thin layer of some of the fat trimmings and also
seasoned. Cook till fat is transluscent and reserve for later
The meat is on a rack above the roasted vegetables. If
this was put straight on top of the vegetables it would
cause inconsistent cooking because of steam between the
veg and meat. If it was put straight into the pan it would be
cooking in its own fat at the bottom which is hotter than
the radiant heat.
The Rocket Flow Cooker was the equipment of choice.
The versatility in range of cooking temps gave us a fine
balance between smokiness and bark. Bark is the word
used to describe the crust that is formed on the outside of
the meat which adds a lot of flavour.
One should allow 6-8 hours to achieve butter soft
tenderness for short ribs. Because of the marbling Wagyu
cooks to tenderness faster than normal beef. The bark
and smoke should be ready within 2-3 at around 150 °C
hours. After this wrap the meat in strong butchers or
brown paper. Foil can also be used but the paper absorbs
fat while it allows the meat to “breathe” in a way that foil
can’t do. Let it rest in a warm place fir 30 -45 minutes. A
good place to do that is by wrapping it in a cloth and
storing it in a cooler box (obviously without ice (3)
Reheat the sausage and serve with the vegetables that
have been cooked in the goodness that came from above.
sow WW 2%;
WAGYU El ‘ u