Apple Cider Braised Wagyu Bottom Round Roast Recipe

Apple Cider Braised Fullblood Wagyu Bottom Round Roast

Recipe provided by Chef Melanie Hammericksen, Double 8 Cattle Company Contributor

INGREDIENTS

1 Double 8 Cattle Company Fullblood Wagyu Bottom Round Roast
12 OZ Hard Apple Cider (chef used AVID Cider Company Dry Cider made with  organic apples)
1 Yellow Onion (julienned into thick slices)
1 Honey Crisp Apple (cut into thick slices)
3 TBSP Maple Syrup 4 CUPS Beef Stock
2 TBSP Grapeseed Oil
Kosher Salt (to season)
Freshly Ground Black Pepper (to season)

Roasted Fingerling Potatoes

2 LB Fingerling Potatoes
Grapeseed Oil (to coat)
Kosher Salt (to season)
Freshly Ground Black Pepper (to season)
1 Head of Garlic (top cut off and lightly coated with oil)

PREPARING THE APPLE CIDER BRAISED FULLBLOOD WAGYU BOTTOM ROUND ROAST

Bring the Fullblood Wagyu bottom round roast out, and let it sit at room temperature for one hour.

Season the bottom round roast with kosher salt and freshly ground black pepper.

Heat a heavy bottom pan or Dutch oven on medium-high heat.

Add 2 tablespoons of grapeseed oil, and let heat.

Place the bottom round roast in the heavy bottom pan, and brown on all sides.

Remove the roast from the pan, and add the onion. Cook for 5 minutes to caramelize the onion.

Then add the apple slices and hard apple cider to the pan.

Let the onions, apples, and cider cook down for 5 minutes.

Add the beef stock and maple syrup, and let that come to a boil. This is your onion/apple mixture.

Place the Fullblood Wagyu bottom round roast and the onion/apple mixture in a slow cooker. Cover, and cook on low for 4 hours.

Please note: Instead of using a slow cooker, you can cook this in a covered Dutch oven. Place the covered Dutch oven in the preheated 300°F oven, and cook for 4 hours.

Once cooked, remove the roast, and transfer the liquid to a large stock pot. Cook the liquid until it is reduced by half.

Once the liquid is reduced, purée the remaining liquid in a blender until smooth. This is your gravy.

Season the gravy with kosher salt and freshly ground black pepper.

PREPARING THE FINGERLING POTATOES

In a bowl, coat the fingerling potatoes with the grapeseed oil.

Sprinkle kosher salt and freshly ground black pepper on the potatoes.

Place the fingerling potatoes and head of garlic on a baking sheet with parchment paper.

Bake at 400°F for 30 minutes or until the potatoes are tender and the garlic is roasted.

Let the potatoes cool.

Once the potatoes have cooled, use a small plate and press down on the potatoes, gently smashing them.

Heat a 1/2 cup of grapeseed oil in a large sauté pan, and let it get hot.

Add a few potatoes at a time, and brown the potatoes on both sides.

The potatoes should be caramelized and crispy. Pull the potatoes from the grapeseed oil, and let them drain on paper towels.

Take the roasted garlic cloves, and toss them in with the fingerling potatoes.

Sprinkle the potatoes with kosher salt.

FINAL STEPS

Place the fingerling potatoes on a plate.

Add the apple cider braised Fullblood Wagyu bottom round roast to the plate, and pour the gravy on top.

Serve, and enjoy!