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Brazilian churrasco is a feast that captures the essence of Brazilian culinary heritage, and at its heart lies the star of the show: picanha. In this recipe blog post, we will guide you through the process of grilling picanha, ensuring a tender, juicy, and flavorsome dining experience that brings the spirit of Brazil to your table.

Ingredients:

• 2 to 3 pounds of picanha (top sirloin cap)
  • Australian Picanha 
• Coarse sea salt
  • Pure Italian coarse sea salt

Instructions:

1. Prepare the Picanha

   • Begin by trimming the picanha to remove any excess fat or silver skin, leaving a thin layer of fat intact. This layer will add flavor and juiciness to the meat during cooking.
   • Score the fat layer with a sharp knife, making shallow, diagonal cuts in a diamond pattern. This will help the fat render and crisp up during grilling.

2. Season the Picanha

   • Generously sprinkle coarse sea salt on both sides of the picanha, making sure to cover all exposed surfaces. The coarse salt will enhance the flavors and create a savory crust during grilling.
   • Gently press the salt into the meat to ensure it adheres well. Allow the seasoned picanha to rest at room temperature for about 30 minutes before grilling.

3. Preparing the Grill

   • Preheat your grill to high heat, ideally using charcoal or hardwood lump charcoal for an authentic churrasco experience. If using a gas grill, preheat it to the highest temperature.
   • Ensure the grill grates are clean and lightly oiled to prevent sticking.

4. Grilling the Picanha

   • Place the seasoned picanha on the grill, fat side down, directly over the hottest part of the grill.
   • Allow the picanha to sear for about 3 to 4 minutes, until a golden-brown crust forms on the fat side.
   • Flip the picanha using tongs, and continue grilling for an additional 3 to 4 minutes on the other side for medium-rare doneness. Adjust the grilling time based on your desired level of doneness.
   • For a more precise measure of doneness, use an instant-read meat thermometer. Insert it into the thickest part of the meat, away from the fat, and look for a temperature of around 130°F (54°C) for medium-rare.
   • Remove the picanha from the grill and let it rest for about 10 minutes to allow the juices to redistribute.

5. Slicing and Serving

   • Slice the rested picanha against the grain into thin slices, approximately ¼ to ½ inch thick. Cutting against the grain ensures tender, easy-to-chew pieces of meat.
   • Arrange the slices on a platter, preserving the beautiful caramelized exterior and succulent interior.
   • Serve the picanha immediately, accompanied by traditional Brazilian churrasco sides like farofa (toasted manioc flour), vinagrete (a tangy tomato and onion salsa), and a bowl of coarse salt for guests to sprinkle on their slices according to their taste.

Embrace the spirit of Brazilian churrasco by grilling picanha to perfection. With its generous marbling and distinct flavors, picanha provides a truly authentic and mouthwatering dining experience. Follow this recipe, gather your friends and family, and savor the succulent and savory delights of traditional Brazilian churrasco in the comfort of your own backyard.

Ingredients

• 2 Wagyu Ribeye Steaks (8oz)
• 2 tablespoons truffle oil
• 2 teaspoons black truffle salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• Fresh thyme sprigs (for garnish, optional)

Instructions

Preparing the Wagyu Steak

1. 1. Remove the Wagyu steak cuts from the refrigerator and allow them to come to room temperature for about 30 minutes. This will ensure even cooking.
   2. Pat dry the steaks with a paper towel to remove any excess moisture.

Preparing the Truffle Dust

1. 1. In a small bowl, combine the black truffle salt and freshly ground black pepper. Mix well to create the truffle dust.

Seasoning the Steak

1. 1. Brush each steak with truffle oil, coating them evenly on both sides.
   2. Sprinkle the truffle dust mixture over the steaks, ensuring that they are generously coated. Gently press the truffle dust into the meat to help it adhere.

Cooking the Wagyu Steak

1. 1. Heat a skillet or grill pan over high heat until it is smoking hot. Add the unsalted butter and let it melt, creating a sizzling base.
   2. Place the seasoned Wagyu steaks onto the hot pan, ensuring they are spaced apart to allow even cooking. Cook for about 3-4 minutes on each side for medium-rare doneness, adjusting the cooking time to your desired level of doneness.
   3. While cooking, resist the temptation to constantly flip the steaks. Allow them to develop a flavorful crust before flipping once.
   4. For optimal results, use tongs to turn the steaks instead of piercing them with a fork, as this will help retain the precious juices.

Resting and Serving

1. 1. Once the steaks are cooked to your desired doneness, transfer them to a cutting board and allow them to rest for about 5 minutes. This resting period allows the juices to redistribute, resulting in a tender and juicy steak.
   2. Optionally, garnish the steaks with fresh thyme sprigs for an added touch of aroma and presentation.
   3. Slice the truffle-dusted Wagyu steak against the grain into thin, elegant slices. This will further enhance its tenderness.
   4. Serve the steak slices on a warm plate, allowing the savory aroma to waft through the air.

Enjoying the Truffle-Dusted Wagyu Steak

1. 1. Savor each bite of the truffle-dusted Wagyu steak, relishing the luxurious flavors that meld together. The truffle-infused seasoning elevates the natural richness of the Wagyu, creating a sensory delight for your palate.

Note: Remember that Wagyu steak is highly marbled, so it is advisable to serve smaller portions, as the rich flavors and tenderness can be incredibly satisfying. Pair this masterpiece with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a fresh green salad, for a complete and unforgettable dining experience.

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Indulge your taste buds with a luxurious twist on a classic pasta dish. This recipe takes the rich and buttery flavor of wagyu bone marrow and incorporates it into a decadent pasta sauce. The result? A mouthwatering combination that will leave you craving for more. Get ready to elevate your pasta game and impress your guests with this unforgettable dish.

Ingredients:

• 1 pound of your favorite pasta (linguine or fettuccine works well)

  • Marilungo Fettuccine Al Funghi Porcini

• 2-3 pieces of wagyu bone marrow (about 1 pound)
  • Wagyu split bone marrow
• 4 tablespoons of unsalted butter
• 4 cloves of garlic, minced
• 1 shallot, finely chopped
• 1 cup of heavy cream
• 1/2 cup of grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

Preparing the Wagyu Bone Marrow:

• • Preheat your oven to 400°F (200°C).
  • Place the wagyu bone marrow on a baking sheet and season with salt and pepper.
  • Roast the bone marrow in the oven for about 15-20 minutes until the marrow is soft and begins to melt.

Cooking the Pasta:

• • In a large pot of salted boiling water, cook the pasta according to the package instructions until al dente.
  • Drain the pasta, reserving about 1/2 cup of the pasta water.

Making the Sauce:

• • In a large skillet, melt the butter over medium heat.
  • Add the minced garlic and chopped shallot, sautéing until fragrant and translucent.
  • Using a spoon, scoop out the roasted wagyu bone marrow from the bones and add it to the skillet.
  • Break down the marrow with the back of the spoon, allowing it to melt and incorporate into the sauce.
  • Pour in the heavy cream and stir well to combine. Let the sauce simmer for a few minutes to thicken.
  • Add the grated Parmesan cheese, stirring until it melts into the sauce and forms a creamy consistency.
  • Season with salt and pepper to taste.

Tossing the Pasta:

• • Add the cooked pasta to the skillet with the sauce, tossing well to coat the pasta evenly.
  • If the sauce seems too thick, gradually add some of the reserved pasta water to thin it out.
  • Continue cooking for a few minutes until the pasta absorbs the flavors of the sauce.

Serving:

• • Divide the wagyu bone marrow pasta among serving plates.
  • Garnish with freshly chopped parsley for a pop of color and freshness.
  • Serve immediately and savor each delicious bite.

Indulging in a plate of wagyu bone marrow pasta is a true delight for the senses. The richness of the wagyu bone marrow combined with the creamy sauce creates a pasta dish that is unparalleled in flavor and decadence. This recipe is sure to impress your guests and make any occasion feel special. Treat yourself to this luxurious and unforgettable experience of savoring the melt-in-your-mouth goodness of wagyu bone marrow pasta. Enjoy!

Ingredients

For the Bone Broth

• 1 Wagyu Tomahawk bone
• 1 onion, peeled and halved
• 3 garlic cloves, crushed
• 2-inch piece of ginger, sliced
• 2 cinnamon sticks
• 2 star anise
• 4 cloves
• 1 tablespoon coriander seeds
• 1 tablespoon fennel seeds
• 8 cups water
• Salt, to taste

For the Pho

• 8 ounces Wagyu Tomahawk short rib, thinly sliced
• 8 ounces rice noodles, cooked according to package instructions
• 4 cups bone broth (prepared from above)
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sugar
• 1 onion, thinly sliced
• 2 green onions, sliced
• Fresh herbs (Thai basil, cilantro, mint)
• Bean sprouts, for garnish
• Lime wedges, for serving
• Sriracha or chili sauce (optional)

Instructions

1. Prepare the Bone Broth: a. Preheat your oven to 400°F (200°C). Place the Wagyu Tomahawk bone on a baking sheet and roast for 30 minutes or until nicely browned. b. In a large stockpot, add the roasted bone, onion, garlic cloves, ginger, cinnamon sticks, star anise, cloves, coriander seeds, and fennel seeds. c. Pour in the water and bring to a boil. Reduce the heat to low, cover, and let it simmer for 4-5 hours, skimming off any impurities that rise to the surface. d. Strain the broth through a fine-mesh sieve, discarding the solids. Season with salt to taste. Set aside.
2. Prepare the Pho: a. In a small bowl, combine fish sauce, soy sauce, hoisin sauce, and sugar. Stir until well combined and set aside. b. Bring the bone broth to a gentle simmer in a pot. Add the Wagyu Tomahawk short rib slices and cook for 1-2 minutes until they turn brown. Remove the meat from the pot and set aside. c. Divide the cooked rice noodles among four serving bowls. Top with the cooked Wagyu short rib slices. d. Pour the simmering bone broth over the noodles and meat in each bowl. e. Garnish the pho with thinly sliced onions, green onions, fresh herbs, and bean sprouts. f. Serve with lime wedges on the side and add the sauce mixture from Step 2a to taste. g. Optionally, offer Sriracha or chili sauce on the side for those who prefer a spicier flavor.
3. Enjoy: Stir the ingredients in your bowl together, squeezing the lime wedges for an extra citrus kick. Savor the rich flavors of the Wagyu Tomahawk short rib pho and let the warmth of the broth and tender meat satisfy your taste buds.

Note: Feel free to customize your pho by adding other traditional toppings such as sliced jalapeños or Thai chilies for heat, Thai basil leaves, cilantro sprigs, or mint leaves for freshness, or even a drizzle of hoisin sauce or Sriracha for added depth of flavor.

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Roasting a whole Australian Wagyu brisket is an exceptional culinary experience that promises a melt-in-your-mouth, flavorful delight. Known for its marbling, tenderness, and rich taste, Australian Wagyu brisket presents a prime opportunity to showcase your culinary skills and impress your guests. In this blog post, we will guide you through the process of preparing, seasoning, and roasting a whole Australian Wagyu brisket to perfection.

1. Selecting the Brisket:

   • Choosing a high-quality Australian Wagyu brisket is crucial for achieving optimal results. Look for a well-marbled cut with even thickness and firm texture. This marbling ensures the meat remains tender and juicy during the roasting process.

2. Preparing the Brisket:

   • Before seasoning, ensure the brisket is trimmed of excess fat and silverskin. This allows for better flavor penetration and more even cooking. Rinse the brisket under cold water and pat it dry with paper towels.

3. Seasoning:

   • Create a flavorful rub for your brisket by combining a blend of herbs, spices, and seasoning. Common ingredients include kosher salt, freshly ground black pepper, garlic powder, onion powder, paprika, and dried herbs like thyme and rosemary. Generously apply the rub to all sides of the brisket, ensuring a thorough coating.

4. Preparing the Roasting Pan:

   • Place the seasoned brisket on a rack in a roasting pan. This allows for even heat circulation and ensures the brisket cooks uniformly. You can also add aromatic ingredients like onions, garlic, and herbs to the pan for added flavor.

5. Slow and Low Roasting:

   • Roasting a whole Australian Wagyu brisket requires patience. Set your oven to a low temperature, around 275°F (135°C). The slow and low cooking method allows the fat to render, resulting in a tender, succulent brisket. Estimate around 60 minutes of cooking time per pound of brisket.

6. Monitoring the Internal Temperature:

   • To achieve the desired doneness, use a meat thermometer to monitor the internal temperature. For a medium-rare to medium doneness, aim for an internal temperature of 130°F to 140°F (55°C to 60°C). Remember to insert the thermometer into the thickest part of the brisket, avoiding contact with the bone.

7. Resting and Slicing:

   • Once the brisket reaches the desired temperature, remove it from the oven and let it rest for about 20 to 30 minutes. Resting allows the juices to redistribute, resulting in a more tender and flavorful brisket. When ready to serve, slice the brisket against the grain to ensure tenderness.

8. Serving Suggestions:

   • Australian Wagyu brisket pairs well with a variety of accompaniments. Consider serving it with creamy mashed potatoes, roasted vegetables, or a fresh garden salad. You can also drizzle the brisket with a flavorful sauce or gravy for an extra burst of flavor.

Roasting a whole Australian Wagyu brisket is a culinary adventure that rewards you with an unforgettable dining experience. The tenderness, marbling, and robust flavors of the brisket make it a centerpiece dish that is sure to impress. Follow this guide, unleash your culinary creativity, and embark on a gastronomic journey with Australian Wagyu beef.

Ingredients

1 pound ground Wagyu beef

1/2 cup finely chopped cabbage

1/4 cup finely chopped green onions

2 cloves garlic, minced

1 tablespoon grated ginger

2 tablespoons soy sauce

1 tablespoon sesame oil

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon black pepper

Wonton wrappers

Water for sealing dumplings

Vegetable oil for cooking

Dipping sauce (e.g., soy sauce, vinegar, and chili oil) for serving

Instructions

1. In a mixing bowl, combine the ground Wagyu beef, chopped cabbage, green onions, minced garlic, grated ginger, soy sauce, sesame oil, sugar, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. Place a small spoonful of the Wagyu beef mixture onto a wonton wrapper, slightly off-center.
3. Dip your finger in water and moisten the edges of the wonton wrapper.
4. Fold the wrapper in half over the filling to create a triangle shape. Press the edges firmly to seal the dumpling.
5. Optionally, you can pleat the edges of the dumpling by folding and pressing small sections along the sealed edge.
6. Repeat the process with the remaining filling and wonton wrappers until all the dumplings are assembled.
7. Heat a non-stick pan or skillet over medium-high heat and add a small amount of vegetable oil.
8. Place the dumplings in the pan, making sure they don’t touch each other. Cook for 2-3 minutes until the bottoms become golden brown.
9. Add a splash of water to the pan and cover with a lid to steam the dumplings for 5-6 minutes until cooked through.
10. Remove the lid and let the dumplings cook for another minute or two until the bottoms become crispy again.
11. Transfer the cooked dumplings to a serving plate and repeat the cooking process with the remaining dumplings.
12. Serve the Wagyu dumplings hot with your choice of dipping sauce, such as soy sauce, vinegar, and chili oil.