Wagyu Beef Recipes
Marbling in Wagyu beef is not only more abundant but more evenly distributed and much finer in texture than other beef which makes for a dining experience like no other.
Wagyu Chuck Roast Sliders- 2024 NCBA Beef It Up Recipe Contest Winner!
Ingredients
- 1 lb. Wagyu chuck roast
- Salt & pepper, to taste
- 1/4 cup BBQ sauce
- 1/2 onion, finely sliced
- Slider buns
- 2 tbsp. olive oil
- 1/4 cup coleslaw (store-bought or homemade)
- 1 tsp. smoked paprika
- 1 garlic clove, minced
- 2 tbsp. beef broth
Instructions
- Season the Wagyu chuck roast with salt, pepper, and smoked paprika.
- In a pan, heat olive oil over medium heat. Add garlic and onion, sautéing until translucent.
- Add the seasoned chuck roast to the pan and brown on all sides.
- Once browned, add beef broth to the pan. Reduce heat, cover, and let simmer for 2-3 hours until the meat is tender and
- can be easily shredded.
- Once cooked, shred the beef and mix with BBQ sauce.
- Serve the shredded beef on slider buns topped with coleslaw.
Grilled Wagyu Top Sirloin Steak Southwestern Salad
From the recipe files of Lone Mountain Cattle Company, Golden, NM.
Fajitas Wagyu
Coconut rum infused Wagyu flank. Rum is yum!
Ingredients
- 2 lb Wagyu Flank - fajita sliced
- 1 tbs oil
- 1 generous jigger malibu Coconut Rum - poured
- 1 medium yellow onion - julienne sliced
- 3 Tri colored peppers - julienne sliced
- 1 tsp Garlic Salt - sprinkled
- 1/2 tsp Cracked Black Peppercorn - sprinkled
Instructions
Pan-sear the Wagyu on medium high heat with oil until brown.
Pour the generous jigger of coconut rum over beef. Increase heat.
Add onions and peppers.
Season with Salt and Cracked Black Pepper.
Serve in warm flour and corn tortillas.
Sides: Shredded Cheese, Guac, Salsa, Creme Freche.
Tri-Tip Chili
From the recipe files of Mishima Reserve, Seattle, WA.
Wagyu Carbonnade
Ingredients
- 3 pounds Wagyu Chuck Roast
- 4 oz. Pancetta or Bacon - cubed
- 2 Large Yellow Onions - thinly sliced
- 8 Garlic Cloves - smashed
- 4 oz. Tomato Paste
- 4 bottles Stout Beer
- 2 Bay Leaves
- 1 quart Chicken Stock
- 1 Tbs Kosher Salt
Instructions
Cut the chuck roast into large 3 inch cubes, discarding any excess fat and bone.
In a large pot set over medium-high heat, brown the beef on all sides, making sure to get a good sear, as this will add flavor to the finished dish. Remove beef and set aside, reserving the pan and any remaining fat left from the beef.
Place the same pan over medium heat and cook the pancetta just until it starts to brown, remove and add to the reserved beef.
In the same pan, cook onions over medium heat for 6 to 8 minutes or until tender but not brown, stirring frequently. Add tomato paste and garlic. Cook and stir for 4 minutes. Add beer. Bring boiling, stirring constantly. Add beef, pancetta, broth, and bay leaves. Return to boiling; reduce heat. Simmer, partially covered, for 2 to 3 hours or until the beef is fork-tender and the sauce has thickened slightly.
To serve, remove bay leaves; discard. If you like, use a fork to break up beef cubes. Spoon beef mixture over hot cooked and buttered noodles, spätzle, gnocchi, mashed potatoes or polenta.
Beer-marinated Wagyu Short Rib
From the recipe files of Joseph Decuis, a fine dining restaurant in Roanoke, IN.
Wagyu Bourguigninne
Commonly known as Wagyu Brandy.
Ingredients
- 6 pounds Wagyu boneless beef chunk or rump roast - cut into 1-inch cubes
- 4 Carrots - chopped
- 2 Yellow Onions - chopped
- 1 cup Chicken stock
- 750 ml Red Wine - full-bodied
- 1 Bouquet Garnish - (fresh thyme, parsley stems, bay leaf, green part of a leek, tied with string)
- 1 cup Beef Stock - (Better Than Bouillon)
- FOR THE GARNISH:
- 2 oz Pancetta or Bacon - cut into thick strips
- 2 cups Pearl Onions
- 10 oz Cremini or Button Mushrooms - halved
- 2 Tbs Butter or Olive Oil
- Red Wine Vinegar - to taste
Instructions
Generously season the cubed beef with kosher salt and freshly ground black pepper. In a large pot, brown the meat over medium-high heat, then remove the meat and set aside.
Add the carrots and onions and cook for 8-10 minutes, or until soft and slightly colored. Deglaze the pan with 2 cups of the red wine, cook for another 5 minutes while scraping the bottom of the pot to release any stuck bits of meat and vegetables. Add the remaining red wine, chicken stock, veal glace, bouquet garni and the reserved beef and bring to a simmer. The meat should be completely covered in liquid, if not, add more stock or water. Cover with a tight fitting lid or foil and cook at a very low simmer for 3-4 hours, or until the meat is very tender.
If using an oven, heat to 325
Grilled Skirt Steak
From the recipe files of G Five Cattle Company, Sulphur Springs, TX.
Mini Wagyu Burgers
This appetizer is delicious and sure to impress your friends!
If you would like to view some recipes from Japan, click here to enter the Japanese Meat Information (JMI) website.