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Classic Wagyu Beef and Vegetable Soup

Classic Wagyu Beef and Vegetable Soup 

Prep Time: 30 Minutes
Cook Time: 60-90 Minutes
Servings: 6
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Brandyn Baker @blackdog_bbq

INGREDIENTS

  • 1 LB Double 8 Cattle Company Fullblood Wagyu Beef for Stewing
  • 2 TBS Soy Sauce
  • 1 TSP Olive Oil
  • 1 LB White Mushrooms (sliced)
  • 1 Large Onion (peeled, diced)
  • 2 TBSP Tomato Paste
  • 1 Garlic Clove (minced)
  • 1/2 CUP Red Wine
  • 4 CUP Beef Broth (click here for beef broth recipe)
  • 1 3/4 CUP Chicken Broth
  • 4 Carrots (peeled, sliced)
  • 2 RIB Celery (sliced)
  • 1 Bay Leaf
  • 1 TBSP Unflavored Gelatin
  • 1/2 CUP Water
  • Kosher Salt (to taste)
  • Freshly Ground Black Pepper (to taste)
Garnish
  • 2 TBSP Fresh Parsley (minced)

            Tools

            • Dutch Oven with Lid
            • Cutting Board
            • 2 Large Bowls
            • Ladle
            • Wooden Spoon

            FIRST STEP

            Take the Fullblood Wagyu beef for stewing out of the freezer, and place it in the refrigerator 24 hours before starting this recipe. 

            PREPARING THE MARINATED WAGYU BEEF

            Place your Fullblood Wagyu beef for stewing in a bowl, and add the soy sauce. Mix to coat the beef.

            Marinate the Wagyu beef in the soy sauce for 15 minutes.

            PREPARING THE MUSHROOM AND ONION MIXTURE

            Meanwhile, add the olive oil to a Dutch oven over medium-high heat.

            Once hot, add the sliced mushrooms and diced onion.

            Cook for 8-10 minutes until browned, while stirring as needed.

            Once browned, set the mushroom and onion mixture aside in a bowl. Reserve.

            PREPARING THE SOUP

            Add the soy-marinated Wagyu beef to the Dutch oven over high-heat.

            Cook for about 10 minutes, while flipping the beef, until the meat has browned.

            Then, add in the tomato paste and minced garlic, while stirring frequently. Cook until fragrant.

            Stir in the red wine, while scraping up any brown bits from the bottom of the Dutch oven with a wooden spoon.

            Continue cooking the mixture until the wine becomes syrupy.

            Add the beef broth, chicken broth, peeled and sliced carrots, sliced celery, and bay leaf.

            Then, add the previously cooked mushroom and onion mixture back to the Dutch oven.

            Bring to a boil.

            Then, reduce the heat to a simmer, and cover the Dutch oven with a lid.

            Continue cooking for 25-30 minutes until the Wagyu beef is tender.

            Once the meat is tender, remove the Dutch oven from the heat, and turn off the stove.

            FINAL STEPS

            In a small bowl, combine the gelatin and water until softened. This takes about 5 minutes.

            Add the softened mixture into the soup, and stir until it dissolves.

            Season to taste with kosher salt and freshly ground black pepper.

            Remove and discard the bay leaf.

            Garnish the soup with minced parsley, serve, and enjoy!


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