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Bourbon and Maple Wagyu Roast with Sweet Potatoes

Bourbon and Maple Wagyu Beef Sirloin Tip Roast with Whipped Sweet Potatoes

Prep Time: 30 Minutes
Cook Time: 5 Hours
Servings: 6
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen

INGREDIENTS

Braising
  • 3/4 CUP Bourbon (chef used Maker’s Mark)
  • 1 Large Sweet Onion (large diced)
  • 6 Garlic Cloves (smashed)
  • 1/2 CUP Maple Syrup
  • 1 TBSP Kosher Salt
  • 4 CUP Beef Stock
  • 1/4 CUP Tomato Paste
  • 3 LARGE SPRIG Rosemary (kept whole)
Making the Sauce
  • 4 OZ Cold Butter (cut into small cubes)
Whipped Sweet Potatoes
  • 6 Garnet Sweet Potatoes
  • 1/2 CUP Butter
  • 2 TSP Kosher Salt

            Tools

            • Large Dutch Oven with Lid
            • Hand Beaters or Mixer with Whip Attachment
            • Parchment Paper-Lined Baking Sheet
            • Fork
            • Medium Bowl
            • Plastic Wrap

            FIRST STEP

            Take the Fullblood Wagyu sirloin tip roast out of the freezer, and place it in the refrigerator 48 hours before starting this recipe.

            PREPARING THE WAGYU SIRLOIN TIP ROAST

            Heat the Dutch oven over medium-high heat with the grapeseed oil.

            Season the Wagyu sirloin tip roast with kosher salt and freshly ground black pepper on all sides.

            Once the oil is slightly smoking, add in the Wagyu roast.

            Sear the Wagyu roast on both sides for 3-4 minutes per side.

            BRAISING THE WAGYU ROAST

            Deglaze the Dutch oven with the Bourbon, and let it reduce for one minute.

            Add the beef stock, maple syrup, diced onion, smashed garlic, kosher salt, and tomato paste. Bring to a boil.

            Then, reduce the heat to a simmer (low), and add in the rosemary sprigs.

            Place the lid on the Dutch oven, and let the Wagyu roast braise for 4 hours over low heat.

            PREPARING THE WHIPPED SWEET POTATOES

            Preheat your oven to 350°F.

            Place the sweet potatoes on a parchment paper-lined baking sheet.

            Using a fork, poke holes in the sweet potatoes.

            Roast the sweet potatoes in the oven until they are soft – this takes approximately 35 minutes.

            Let the sweet potatoes cool a little, and then scoop out the insides from the potatoes. Discard the skins.

            Place the potatoes in a medium size bowl.

            Add in the butter and kosher salt. Let the butter melt.

            Once the butter has melted, whip the sweet potatoes until no lumps remain.

            Season the whipped sweet potatoes with kosher salt.

            Cover the bowl with plastic wrap, and keep the sweet potatoes warm until serving.

            PREPARING THE SAUCE

            Once the Wagyu roast has braised for 4 hours, remove the lid from the Dutch oven. Discard the rosemary sprigs.

            Carefully remove the Wagyu roast from the Dutch oven, and place it on a cutting board.

            Turn the heat up to medium-high, and reduce the sauce (braising liquid) for 20 minutes or until it coats the back of a spoon.

            Whisk in the butter cubes, a few cubes at a time, until the sauce is thickened and all of the butter is incorporated.

            Turn off the heat, and season the sauce with kosher salt and freshly ground black pepper.

            FINAL STEPS

            Slice the Wagyu roast, and top it with the sauce.

            Serve the sauce-covered Wagyu roast over the whipped sweet potatoes, and enjoy!


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