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Wagyu Featherblade Stew
- Prep time 1Hr
- Cook time 1Hr
- Technique Stew
- Meat Beef
- Cut Wagyu
- Serves 6
A slow-cooked Australian Wagyu feather-blade stew marinated in red wine and simmered with herbs, vegetables and pancetta.
Ingredients
-
2 kg Wagyu featherblade
-
300 g Pancetta
-
2 Red onions
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1 Carrot
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2 Celery sticks
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6 Garlic cloves
-
1 tablespoon Paprika
-
1 tin Peeled tomatoes
-
500 ml Red wine
-
100 ml Worcestershire sauce
-
2 L of Beef stock
-
4 Bay leaves
-
½ tablespoon Cumin
-
100 ml Olive oil
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½ bunch Parsley
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½ bunch Coriander
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1 Spring onion
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Salt
-
Black pepper
Method
-
Marinate the meat in red wine for 24 hours.
-
Brown the meat with salt, black pepper, and olive oil on medium to high heat.
-
Add chopped pancetta and fry for a few minutes.
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Add the chopped onion, celery, and carrot. Cook for 4 minutes on medium heat.
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Add chopped garlic, cumin, and paprika. Fry for 2 minutes and add the wine. Deglaze the pan with the wine and add the chopped tomatoes.
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Cook a bit more and add the Worcestershire sauce. Cook for 1 minute.
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Add half of the herbs and leave the other half to add at the end.
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Add the beef stock and bay leaf. Cook on low heat until tender. Taste to check the salt.
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Add more salt if necessary, then add the remaining herbs.
