Wagyu Recipes for Sharing for Starters

Wagyu Recipes for sharing For Starters

First and foremost, thank you for purchasing Brenner Cattle Company beef! We’re very proud of it, and excited to have friends enjoy it. These recipes are primarily to help utilize ALL of the cuts in your freezer, and particularly some of the lesser known that you may not be as familiar with. These are all recipes we have personally cooked and been happy with. I hope to expand upon these as well, so please send me any recipes you’ve found and enjoyed!

A Couple Things

• Thawing: I highly recommend thawing your beef in the refrigerator for 1-2 days. If planning that far ahead isn’t possible, thaw at room temperature. If even that isn’t possible, thaw in COLD water. Putting a steak, ground beef, or any other cut in warm water for a faster thaw time will reduce flavor and adversely effect texture.

• Grilling: Like most, I enjoy the experience of cooking my steaks and burgers outside on the grill. However, the mono- unsaturated fats in Wagyu melt an average of 5 degrees lower than normal beef, which is an indication of it’s lower cholesterol levels, and high Oleic acid content. This, in addition to the abundance of these healthy fats, can cause flare ups when cooked directly over a flame.

I highly recommend cooking in a cast iron skillet, even on the grill. Bring the skillet to high heat, seer the meat (whether steaks or burgers) for 30 seconds, flip, and reduce heat to medium/medium high until it reaches your preferred doneness. BEST SALISBURY STEAK RECIPE WITH MUSHROOM-ONION GRAVY

My favorite use of the ground meat is as burgers, but this is a close second

Ingredients For the steak: For the Mushroom Gravy • 1 pound Wagyu ground beef • 3 tablespoons butter • 1/4 cup breadcrumbs • 8 ounces mushrooms, sliced • 1 large egg • 1 medium onion, sliced • 2 teaspoons Worcestershire sauce • 2 cloves garlic , minced • 1 teaspoon onion powder • 1/4-1/2 cup flour, depending on how • 1/2 teaspoon garlic salt thick you like your gravy • 1/2 teaspoon mustard powder • 3 cups broth (beef, chicken, or vegetable) • 1/4 teaspoon kosher salt • kosher salt or sea salt, to taste • Fresh ground black pepper, to taste • black pepper, to taste • 1 Tablespoon cooking oil, for searing beef patties Preparation Instructions beef stock, whisking until incorporated. 1.In large bowl mix together all the steak 6.Increase heat to High. Slowly pour in ingredients (beef, breadcrumbs, egg, the remaining broth and whisk until well Worcestershire sauce, onion powder, combined. Season with salt and pepper, garlic salt, mustard powder, salt, and to taste (the saltiness and flavors will black pepper). Shape into 4 oval patties. concentrate some when it reduces down). 2.Heat large pan over medium-high heat and then add oil. Brown both sides of 7.Once gravy starts to boil, reduce heat patties (about 1 minute per side) and to low. Stirring often, simmer until the then remove from the pan. gravy starts to thicken, about 5-10 minutes. Add salisbury steak patties back 3.Keep same pan and beef juices over into the gravy and cook until the steak medium high heat. Add the mushrooms patties are cooked to your preferred and onion and cook until onions are doneness (usually about 5-10 minutes), golden and excess mushroom liquid stirring the gravy occasionally around the evaporates, about 10 minutes. steaks. Taste for seasoning and add more 4.Add garlic and butter. Cook for about 1 salt & pepper, if desired. minute. 8.Serve the steaks topped with the 5.Stir in the flour, cooking and stirring to mushroom sauce. They are excellent remove lumps. Add about 1/2 - 1 cup of over rice, pasta or mashed potatoes! 10-HOUR GUINNESS-BRAISED WAGYU BEEF SHORT RIBS The prep is easy, and once in the oven you can pretty well forget about it…unlike smoking the ribs. Our Short Ribs are packaged approx. 3 lbs/pack.

Ingredients • 3-6 pounds Wagyu beef short • 1 1/2 cups veal stock ribs • 1 cup port • 1 tablespoon salt • 1/3 cup balsamic vinegar • 1 1/2 teaspoons freshly ground • 2 sprigs thyme black pepper • 3 tablespoons olive oil • 2 carrots, peeled and chopped • 2 celery ribs, chopped • 1 onion, chopped • 24 ounces Guinness Stout

Preparation 1.Preheat oven to 250ºF. and cook over medium-high heat until 2.Season the short ribs with salt and reduced by half, about 25 minutes. Strain pepper. Heat the olive oil in a large sauté sauce and return to pot. Adjust seasonings pan over medium-high heat. Sear short if necessary. Return meat to pot and ribs on all sides until well browned, about reheat. 10 minutes. Remove short ribs from pan and transfer to a large, ovenproof Dutch oven. 3.Add carrots, celery, and onions to the Dutch oven and cook over medium heat until vegetables are tender, about 5 minutes. Add Guinness Stout, veal stock, port, balsamic vinegar, and thyme and bring to a boil. Cover and place in the oven. 4.Braise the short ribs until the meat falls off the bone and they are tender to touch, 8 to 10 hours. Remove from oven and take short ribs out of pot. Remove meat from the bone, discard bones, and set meat aside. Place the cooking liquid on the stove AMERICAN WAGYU OSSO BUCO RECIPE (BRAISED BEEF SHANKS)

Don’t forget to scoop and eat the marrow out of the bones afterwards!

Ingredients

• 4-6 crosscut Wagyu Beef • 1 teaspoon parsley Shanks • 1 teaspoon thyme • 1 cup flour • 2 bay leaves • 2 tablespoons canola oil • 4.5 cups beef stock • 3 tablespoons unsalted butter • 8 cloves garlic, minced • 2 large onions, minced • salt and pepper to tase • 2 medium carrots, minced • 2 ribs celery, minced • 2 teaspoons tomato paste

Preparation 1.Heat oven to 325º. Season Wagyu beef 5.Transfer pot to oven and cook until beef shanks with salt and pepper, then put flour is nearly falling off the bone, 1 ½ - 2 hours on a plate, add more salt and pepper to depending on shank size. Transfer Wagyu flour if desired and dredge beef shanks in shanks to a plate and cover with aluminum flour, shaking off excess; transfer to a plate. foil. Discard the bay leaves and heat pot over medium heat and reduce liquid by half. 2.Next, heat the oil in a 6-qt. Dutch oven Separate excess fat from broth using fat over medium-high heat. Add 3 beef shanks separating cup, return broth and veggies to pot, flipping once, until browned, about 5 pot. Transfer Wagyu beef shanks back to minutes per side. Transfer Wagyu shanks to pot, spoon over liquid, and cover to keep a plate and cover. warm. Serve Wagyu beef shanks family style from the pot over a bowl of your favorite 3.Add butter to the pot; stir in onions, rice or mashed potatoes. carrots, and celery and cook, stirring and scraping any browned bits from bottom of pot with a wooden spoon, until soft, about 10 minutes. 4.Stir in tomato paste and cook for 2 minutes. Add parsley and thyme to pot along with bay leaves, Wagyu beef shanks and beef stock. Bring to a simmer; season to taste with salt and pepper, and cover. BEEF SHISH KABOBS

Cooked with Sirloin, I could easily be convinced this was Ribeye

Ingredients • 1-1.5lb Wagyu Sirloin, cut into 1 • 2 tsp Worcestershire sauce inch pieces • 1 tsp steak seasoning • 1-80z bag baby white or gold • 1 tsp onion powder potatoes, halved • 1 tsp light brown sugar • 1 red pepper, cut into 1 inch • 2 tbsp avocado oil pieces • steak sauce (optional) • 1 green pepper, cut into 1 inch • 6 metal skewers (you can use pieces • 1 red onion, cut into 1 inch wood, make sure to soak them pieces for 20 minutes before adding the • 1 tsp garlic salt meat/veggies). • 1 tsp red pepper flakes Preparation 1.Heat grill to 450 degrees and spray Repeat once more then set aside. with non-stick grilling spray. Thread remaining skewers then grill uncovered for 5 minutes. Flip and grill 5 2.Cut potatoes in half and place in a more minutes or until desired doneness. microwave safe dish. Add 2 tbsp of This will get your steak to medium rare water and cover. Cook on high for 4 so go longer by 2 minutes a side if you minutes, let cool before threading on want them cooked more. skewer. 5.Let skewers rest about 3 minutes then 3.Place cut meat, cooled potatoes, and remove meat and veggies and enjoy. vegetables into a large mixing bowl and season with garlic salt, red pepper flakes, 6.Optional: baste with steak sauce and Worcestershire sauce, steak seasoning, enjoy. onion powder, brown sugar, and avocado oil. Mix well to coat. 4.Thread the skewers starting with a piece of meat, followed by red pepper, red onion, green pepper, and potato. BRAISED OXTAILS Oxtail is very rich and tender

Ingredients • 2-3 lbs oxtails • 1/3 cup all purpose flour • 2 limes • 1 tbsp tomato paste • 2 tbsp seasoning salt • 1/2 cup dry red wine • 1 tbsp onion powder • 2 cups beef broth* • 1 tbsp garlic powder • 1 sprig fresh rosemary • 1 tsp ground Allspice • 2 sprigs fresh thyme • 1 tbsp Worcestershire sauce • • 2 tbsp olive oil 1 green bell pepper (sliced) • 1 medium onion (sliced) • 1 red bell pepper (sliced) • 1 tbsp minced garlic • 1 yellow bell pepper (sliced) Preparation 1.Trim oxtails of fat 14.Add in the minced garlic and tomato paste. Stir for one minute 2.Place the oxtails into a bowl of cool water 15.Pour in the red wine to deglaze 3.Squeeze the lime juice into the water then drop the limes into the bowl 16.Now add in the broth and bring it to a boil 4.Allow oxtails to soak for 10 mins; drain off water 17.Add the oxtail back into the pot along with the and rinse with water again rosemary and thyme sprigs. 5.Pat oxtails dry with paper towels 18.Stir well. 6.Season the meat with seasoning salt, onion and 19.Add the bell peppers on top garlic powders, allspice, and Worcestershire sauce. 20.Close the lid and place on the middle rack of 7.Cover bowl with plastic wrap and refrigerate for the oven** at least 2 hrs 21.Bake for 3-3 1/2 hrs or until meat is fork tender 8.Preheat oven to 340 degrees F 22.Skim off any fat on the surface of the gravy 9.Heat oil in a Dutch oven or an oven safe pot with a heavy lid 23.Taste and adjust seasoning as needed 10.Sear oxtails on all sides until browned; remove 24.Potatoes and/or carrots may be added in the and set aside last 30 mins of cook time. 11.Add in the onions and saute until browned 25.Serve over rice, grits, or potatoes. 12.Now sprinkle in the flour; add in more oil one 26.Enjoy! tablespoon at a time if more is needed 13.Stir the flour until it begins to brown CHICKEN FRIED STEAK

A Great Way to use the Cutlets

Ingredients

For the chicken fried steaks: For the gravy: • 1 pound Wagyu Cutlets • 1/4 cup flour • 1 cup flour • 2 cup milk • • 2 tablespoons cornstarch salt and pepper to taste • 1 teaspoon baking powder • 1 teaspoon cajun seasoning • 3/4 cup buttermilk • 1 large egg • vegetable oil for frying

Preparation For the chicken fried steaks: For the gravy: 1. Our Cutlets come tenderized, but if using a 1. Drain off all but 3 tablespoons of the cooking cut that is not, place a layer of saran wrap over oil, return to medium heat, sprinkle in the flour the steak, and lightly pound to flatten and and cook until it turns a deep golden brown, tenderize. about 3-5 minutes. 2. Dredge the steaks in the mixture of the flour, 2. Add the milk, bring to a simmer and cook until cornstarch, baking powder and cajun seasoning the gravy thickens, about 3-5 minutes, before flour and dip in the mixture of the buttermilk seasoning with salt and pepper to taste. before dredging in the flour mixture a second time. Serve over mashed potatoes, with gravy on top, and enjoy!! 3. Heat a large skillet over medium heat with 1/4 inch of oil in the bottom. 4. Fry the steaks in the oil, one at a time, until lightly golden brown, about 2 minutes per side, before setting aside on a rack and continuing on with the remaining steaks. MONGOLIAN BEEF

This is excellent with thinly sliced Sirloin or Flank (cut against the grain) Steak

Ingredients FOR THE MARINADE • 1 Tbsp water • 1 lb Wagyu Flank or Sirloin steak, • 1 tsp brown sugar thinly sliced • 1 tsp rice vinegar • 2 tsp cornstarch • FOR THE STIR-FRY • 1/2 tsp salt • 1-inch piece ginger, peeled and • pinch of freshly ground black julienned pepper • 2 garlic cloves, minced • 1 scallion, cut into 1-inch pieces FOR THE SAUCE • • 1 Tbsp soy sauce 1 Tbsp peanut oil

Preparation 1.Sprinkle the cornstarch, salt, and pepper over but not to cook them. the beef and toss to combine. Marinate at room temperature for 20 minutes. 8.Transfer the dish to a serving plate. 2.In a small bowl, prepare the sauce by mixing together the soy sauce, water, brown sugar, and rice vinegar. 3.In a wok over medium-high heat, heat the peanut oil. 4.Add the beef and fry just until the surfaces turn brown. 5.Add the ginger and garlic, and stir-fry until fragrant, 2 or 3 seconds. 6.Add the sauce and stir to coat the beef. 7.Turn off the heat and add the scallions. Give it one last stir to very lightly heat up the scallions DENVER STEAK The Denver Steak was “invented” by the Beef Checkoff Program in 2009 while looking for more affordable, yet palatable cuts of beef. After identifying literally thousands of cuts, they found this portion of the chuck roll (under the shoulder blade extending to the ribs) to be the fourth most tender muscle section on the animal, while providing excellent flavor. Ingredients

Marinating Mix (All to Taste): *****The key to a great Denver steak is how you slice it. Cut the wrong • Olive oil way, and you will likely make a steak • Rosemary tough, less flavorful, and potentially • Crushed garlic gamey. • Adobo, or salt/pepper mixture For Maximum taste and tenderness, cut against the grain (this is true with any steak, but most noticeable with the Denver and Flat Iron Steaks). The grain should be pretty obvious, but basically you want to cut triangles, starting at opposite ends of the steak. Preparation

1.Let the steaks stay in the marinating mix (in a zip lock bag) for 6-48 hours for maximum flavor. 2.Heat your grill to high heat 3.You will flash-grill your Denver steak for no more than two minutes on each side. 4.The recommended time is 45 seconds – 1 minute on each side to get to a medium-rare finish, which is recommended. 5.The olive oil will aid in the cooking process because it will protect the meat from becoming overcooked, while creating a crispy texture on the surface. SLOW COOKER BALSAMIC GLAZED ROAST BEEF

This recipe can be used with any roast, and our roasts are packaged just right at approx. 3 lbs.

Ingredients This is a great recipe for Rump, Shoulder, Arm, or Chuck Roasts. Our Roasts are packaged approx. 3 lbs/pack. • 1 tablespoon oil • 1 tablespoon Worcestershire • 3 pounds Wagyu Roast sauce • 1 large onion, sliced • 1 pound baby carrots (optional) • 4 cloves garlic, chopped • 1 pound mini potatoes or diced • 1/2 teaspoon red pepper flakes potatoes (optional) • 1 cup beef broth • 2 tablespoons cornstarch + 2 • 1/2 cup balsamic vinegar tablespoons water • 2 tablespoons soy sauce • 2 tablespoons brown sugar

Preparation 1.Heat the oil in a large pan over medium-high heat, add the beef and brown on all sides, about 20 minutes and set aside. 2.Add the onions and cook until tender, about 2-3 minutes, before adding the garlic and red pepper flakes and cooking until fragrant, about a minute. 3.Place the beef, onions, broth, balsamic vinegar, soy sauce, brown sugar, Worcestershire sauce, carrots and potatoes in a slow cooker, cover and cook on low for 8-10 hours or on high for 3-5 hours. (The beef will be falling apart tender when done!) 4.Remove the carrots, potatoes and beef and slice or shred the beef. 5.Skim any fat from the cooking juices, place it in a sauce pan, bring to a simmer, add the mixture of the cornstarch and water and cook until the glaze has thickened a bit