Executive Chef Hisham shares with us a recipe on Wagyu beef and tips on how to cook it right.

The huge amount of fat in Wagyu is also the reason why cooking a Wagyu steak needs to be handled differently from a normal cut of beef.

Use quick-sear cooking techniques like for rare tuna and foie gras, on an open flame, intensely preheated cast iron. However, do not allow the steak to remain in contact with the heat long enough to melt all the fat and cause it to drip out of the meat.

To cook Wagyu perfectly; you need a hot pan and a room temperature steak. Use a heavy pan that distributes heat evenly, preferably cast iron, and make sure it is at a medium-high heat before you place the Wagyu in the pan.

You also need to make sure the Wagyu is at room temperature, as cold meat cooks unevenly, so take it out of the fridge ahead of time. As Wagyu is a marbled meat, there is no need to add butter, oil or any other fat to the pan when cooking it. However, when using a stainless-steel pan, a small trimming of Wagyu fat should be used to prime it, so the meat doesn’t stick.

Pan seared Wagyu Beef

400g Australian Wagyu rib eye

Method

  1. Preheat oven to 450ºF
  2. Put a little oil in a skillet. Rub both sides of Wagyuwith salt and pepper. Preheat skillet over a high flame until it starts to smoke.
  3. Using tongs gently place the steak in pan. Allow steak to cook for about 3 minutes per side, then place the pan into the oven for a couple of minutes.
  4. Remove from oven, put on cutting board or plate and let the steak rest for a couple of minutes.

Slow braised pulled beef ravioli

200g                       lean brisket joint
10ml                      olive oil
30g                         onions, peeled and chopped
5g                           garlic cloves, peeled and crushed
30g                         can chop tomatoes
20ml                      prepared barbecue sauce
1tbsp                     honey
1tbsp                     Worcestershire sauce
100ml                    hot beef stock
1tsp                       smoked paprika powder

Method

  1. Preheat oven to 150°C.
  2. Heat half the oil in a large non-stick frying pan.
  3. Place joint on a chopping board and season with salt and pepper. Brown the joint on all sides and transfer to a large ovenproof dish.
  4. Add the remaining oil and cook the onions and garlicfor 2-3 minutes until soft. Transfer to the casserole dish with the joint.
  5. Add tomatoes, barbecue sauce, honey, Worcestershire sauce, stock and paprika. Bring to the boil, cover and slow roast in oven for 3-3½hours until beef is tender.
  6. Transfer beef to chopping board and `pull’ the cooked beef apart by securing the joint with a fork and shredding the meat with another fork.
  7. Roll out pasta dough into thin sheets. To assemble ravioli, brush the egg wash over a sheet of pasta.

Drop the filling mixture on the dough by teaspoonfuls, about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.

  1. Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.

Horseradish silk purée

100g                       Idaho potatoes
2 tbsp                    fresh horseradish
20g                         butter
50ml                      whipping cream
3 tbsp                    milk

Method

  1. Boil the whole potatoes for 30-40 mins, or until tender.Drain and peel off the skins. Put the potatoes back inthe pan, cover and gently heat for a minute or two.
  2. Remove from the heat and mash the potatoes with the butter until no lumps are left, then heat 100ml whipping cream and the milk together and add that to the mashed potatoes.
  3. Stir in 2 tbsp grated fresh horseradish, then season to taste.