Slow Cooked Wagyu Beef and Vegetable Curry   

     
Ingredients 

•   2 tbsp olive oil
• 1.5kg chuck or round roast cut into 3cm cubes
• 2 medium brown onions, halved, sliced
• 1/2 cup korma curry paste
• 750g potatoes cut into 2cm cubes
•  1/2 (500g) cauliflower, cut into small florets
•  2 x 400g cans diced tomatoes
• 1 cup Beef stock
•  1 cup frozen peas
• Steamed basmati rice, plain yoghurt and chopped coriander, to serve

Method 

1. Turn the slow cooker on low.
2.  In a pan on medium heat add 1 tablespoon of olive oil.
3.  Add the wagyu and brown from about 3-4 minutes.
4.  Transfer to a plate.
5.  In the same pan add the remaining oil, onions ,curry paste  and cook until the onion is softened.
6.  Place this along with the beef and the remaining potato, cauliflower, tomato and stock in the slow cooker.   
7. Cover with lid. With the slow cooker on low. Cook for 8 hours or until beef is tender
8. make sure to sure occasionally and stir in peas at about half way of the cooking time 
9. Serve with rice, yoghurt, and coriander.

 

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Wagyu Beef, Feta and Green Onion Rissoles
Ingredients 

• 800g wagyu beef mince
• 1 egg
  
• 3 green onions, thinly sliced
  
• 1 cup fresh white breadcrumbs
• 1 teaspoon ground cumin
• 1/2 cup flat-leaf parsley leaves, finely chopped
• 150g feta cheese, crumbled
• Olive oil cooking spray
• 1 loaf Turkish bread, cut into 4 pieces, halved
• 1 cup tabouli,
• 1/ Greek Style Yogurt to serve
• Lemon wedges to serve

Method 
1.    Combine mince, egg, onions, breadcrumbs, cumin, parsley and feta in a large bowl 
2.    Using 2 tablespoons mixture at a time, roll mixture into balls to make 16 rissoles and flatten rissoles slightly
3.    Preheat a greased barbecue plate on medium heat and cook the rissoles, until cooked through
4.    Barbecue the turkish bread for 1 to 2 minutes each side or until toasted
5.    Place bread on serving plates and top with tabouli and rissoles. Serve with yoghurt and lemon wedges

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The Feel Better Bolognaise
Ingredients:

• 1 tbsp butter    
• 2 tbsp olive oil
• 4 rashers smoked bacon, finely chopped
• 2 medium onions - finely chopped
• 2 carrots – coarsely chopped
  
• 2 celery sticks, coarsely chopped
• Garlic cloves, finely chopped
  
• 2-3 sprigs rosemary
• 1kg wagyu beef mince
• 2 x 400g tins tomatoes
  
• 1 tsp dried oregano
• 2 tbsp tomato purée
• 500ml beef stock
• 1 lemon  - separate approx 4 cm ribbon of lemon peel
• 400ml red wine
  
• 1 tsp brown sugar
•  Worcestershire sauce
• 150g parmesan cheese grated, plus extra to serve
• I packet of spaghetti
• Crusty bread, to serve (optional)

Method

1. Add olive oil and 20g butter into the hot pan with the carrots, onion, garlic and bacon.
2. When browned, add the celery and cook until veg is soft
3. Add the brown sugar and  tomato paste and cook for 2-3 minutes 
4. Put this sauce into a bowl and put aside.
5. Place 1 tablespoon  spoon olive oil into a new pan and cook the mince until brown.
6. Put the meat in the same bowl as the with the sauce and set aside 
7. Deglaze the meat pan using the red wine.
8. When the wine has reduced by half, add the meat and sauce back into the pan with bay leaves, herbs and a couple of dashes of Worcestershire sauce, lemon peel, tomatoes and stock. Stir.
9. Season with salt and a good squeeze of lemon juice from one-half of the lemon.
10. Bring to the boil covered, then turn the heat right down and simmer without the lid for up to four hours ( this is optional to develop flavours)
11. Stir to make sure the bottom doesn’t burn .
12. When ready for eating, Boil a pot of water and the pasta as per the  packet instructions.
13. Put a generous ladle of the Bolognese sauce in the pasta pot (about two cups) and toss through the pasta.
14. Stir in the parmesan cheese and serve.

Wagyu and Chorizo Taco

Ingredients:
Meat filling

• 500g fresh chorizo sausage
• 1kg Wagyu mince
• 2 cup sliced onion
• 4 chili seeded and finely diced
• 4 cups diced potatoes- ( par boiled )
• 3 tsp smoked paprika
• 1/2 cup loosely packed cilantro, snipped
• Soft tortillas

Taco fillings

•  Sliced tomatoes
•  Grated cheddar cheese
•  Sour cream
•  Sliced avocado
•  Fresh coriander

Method

1. Heat a medium pan on high to brown the chorizo and the wagyu beef mince 
2. When the sausage is cooked about halfway through, add the onion and chilli  and cook 2- 3 minutes longer until the onions have softened.
3. Stir in the potatoes and paprika. Cover and continue to cook until the potatoes are fork tender (about 5 minutes)
4. Reduce heat if too much browning occurs.
5. Remove from heat and sprinkle with the cilantro.
   
6. Serve with warmed tortillas, tomatoes, cheese, sour cream, avocado, and cilantro.

Teriyaki Wagyu Stir Fry

Ingredients

• 250g wagyu beef fillet 
• ½ cup soy sauce
• ¼ cup honey
• 4-6 tbsp sesame oil or olive oil for frying
• 1 Spanish onion cut into quarters
• 1 red capsicum sliced 
• 2 spring onions, roughly chopped
• 300g snow peas
• 1 cup button mushrooms, cut into quarters
• 4 cloves of garlic, sliced thinly
• 4 slices of fresh ginger, diced

Method 

1. Cut the wagyu beef fillets into desired thickness, and season well with black pepper
2. In a bowl, mix soy sauce with honey
3. Heat oil in a wok (or a frypan) until just starting to smoke and fry beef slices in batches - The meat will only take about 10 seconds to brown on each side
4. Place the meat in a bowl
5. Add another 1 tablespoon of oil to the wok and return to heat
6. Add onion, spring onions and beans and Stir fry until onion starts to caramelise
7. Add mushrooms and stir-fry for another couple of minutes
8. Add garlic and ginger and combine
9. Return beef to the wok, add soy sauce mixture
10. Stir-fry until the sauce thickens slightly and blends in with the meat and vegetables
    

The Wagyu Slider

Ingredients

• 4 rashers of bacon or speck
• 2 tsp vegetable oil
• 400 g minced wagyu beef
• 2 thin slices Gruyère (or cheese of choice)
• 8 brioche slider rolls, toasted
• 1 cup rocket 
• Pickles
• ½  red onion
• Tomato chilli relish
• 300g tomatoes, blanched, peeled
• 2 tsp olive oil
• ½ onion, chopped
• 1 garlic clove, finely chopped
• 1 piece ginger, finely chopped
• 100ml apple cider vinegar
• 90g brown sugar
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1 tsp mixed spices
• 5 chillies, finely chopped

Method: Tomato Chilli Relish 

1.  Half the tomatoes, remove seeds , roughly chop  and set aside
2.  Heat oil in large pan over low heat and add in the onion, garlic, and ginger, until onion is soft and browned.
3.  Add tomatoes and remaining relish ingredients to pan, and stir until sugar is dissolved.
4.  Simmer, uncovered, stirring occasionally, for 1 hour and 20 minutes, or until mixture thickened
5.  Allow to cool, then transfer mixture to an airtight container and refrigerate until needed.

Method: Wagyu Burger

1. Using the wagyu beef mince roll fist size patties and set aside
2. Heat oil in a frying pan over medium heat and crisp the bacon (or until desired) and set aside
3. Cook wagyu patties, turning once, for 6 minutes for medium-rare (or longer for as desired)
4. Place a piece of cheese on the top of each patty, place on a foil-lined oven tray and grill for 30 seconds or until cheese has melted
5. Place the patties on top of bottom halves of buns. Top with tomato chilli relish, pickles , bacon and red onion
6. Cover with bun tops and secure each slider with a toothpick