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Smoky Stout-Braised Wagyu Whole Shank with Creamy Polenta

Smoky Stout-Braised Wagyu Whole Boneless Shank with Creamy Polenta 

Prep Time: 45 Minutes (Plus 24-48 Hours for Rub)
Cook Time: 6.5 Hours
Servings: 8
Difficulty Level: 3
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen

INGREDIENTS

  • 1 Double 8 Cattle Company Fullblood Wagyu Boneless Whole Shank
  • 2 Shallots (peeled and large diced)
  • 3 Large Carrots (peeled and large diced)
  • 2 HEAD Garlic (tops trimmed off and left whole)
  • 1 1/2 CUP (11.5 OZ CAN) Fire Roasted Diced Tomatoes
  • 4 CUP Beef Stock
  • 4 CUP Stout Beer
  • 2 Leeks (green parts discarded, white parts cut into half-inch-thick coins)
  • 3 SPRIG Thyme (whole)
Slurry
  • 3 TBSP Cornstarch
  • 1/4 CUP Water
Rub
  • 1/4 CUP Ancho Chile Powder
  • 1/4 CUP Smoked Paprika
  • 1/4 CUP Kosher Salt
  • 3 TBSP Granulated Garlic
  • 3 TBSP Ground Cumin
  • 3 TBSP Ground Coriander
  • 2 TBSP Aleppo Pepper
  • 2 TBSP Oregano
  • 3 TBSP Dark Brown Sugar
Polenta
  • 4 CUP Milk
  • 1 Yellow Onion (minced)
  • 2 TBSP Butter
  • 1 1/2 CUP Polenta
  • 3 TBSP Garlic (minced)
  • 1 CUP Shredded Parmesan Cheese
  • 2 TSP Kosher Salt
  • 3/4 CUP Heavy Cream

          Tools

          • Small Bowl
          • Baking Sheet
          • Large Roasting Pan
          • Fine Mesh Strainer
          • Large Stainless Steel Saucepan
          • Medium Saucepan
          • Wooden Spoon
          • Whisk

          FIRST STEP

          Take the Fullblood Wagyu boneless whole shank out of the freezer, and place it in the refrigerator 24-48 hours before starting this recipe.

          PREPARING THE RUB

          Mix all of the rub ingredients (ancho chile powder, smoked paprika, kosher salt, granulated garlic, ground cumin, ground coriander, Aleppo pepper, oregano, and dark brown sugar) together in a small bowl. This is your rub.

          Spread the rub onto a baking sheet.

          Place the Fullblood Wagyu boneless whole shank (unfolded) on top of the rub, and cover the meat with the rub.

          Once the shank is completely coated in the rub, cover it and refrigerate for 24-48 hours.

          Pull the shank from the refrigerator, and cut it into 3-inch pieces.

          NOTE: You can leave the shank whole but it will take much longer to cook (approximately 10 hours). Chef suggests cutting it into smaller pieces.

          PREPARING THE BRAISED FULLBLOOD WAGYU SHANK

          Preheat the oven to 280°F.

          In a large roasting pan, add the peeled and diced shallots, peeled and diced carrots, whole garlic heads (tops trimmed off), fire roasted diced tomatoes, beef stock, stout beer, leeks (white parts cut into half-inch-thick coins), and sprigs of thyme.

          Place the pieces of Fullblood Wagyu shank into the liquid. Cover the roasting pan with aluminum foil.

          Place the roasting pan in the oven, and braise the shank for 6 hours.

          Pull the roasting pan carefully from the oven, and pull out the pieces of shank.

          Place the braising liquid in a large stainless steel saucepan, and reduce on high heat until you have 3 cups of liquid left. This will take 20-25 minutes.

          While the liquid is reducing, make the polenta.

          PREPARING THE POLENTA

          In a medium size saucepan, melt the butter and add in the minced yellow onion.

          Cook until the onion is translucent, and fold in the minced garlic.

          Add in the milk, and bring to a simmer.

          Once the milk is at a simmer, whisk in the polenta (corn grits).

          Stir constantly with a wooden spoon for 15 minutes or until the polenta is soft and creamy.

          Add in the heavy cream and shredded parmesan cheese.

          Season to taste with kosher salt.

          FINAL STEPS

          Once the braising liquid is reduced to 3 cups, strain the liquid through a mesh strainer into a saucepan.

          Mix together the cornstarch and water for the slurry. Then, whisk the slurry into the pot.

          Heat on medium heat until the sauce has thickened.

          Then, turn off the heat, and season the sauce to taste with kosher salt and freshly ground black pepper.

          Shred the braised shank into bite-size pieces, and mix the beef into the sauce.

          Place the creamy polenta on a large platter.

          Top with the sauce-covered pieces of Wagyu shank.

          Serve warm, and enjoy!


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