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Cranberry-Pomegranate Braised Wagyu Bottom Round Roast
Prep Time: 30 Minutes (Plus 24 Hours in Refrigerator)
Cook Time: 5 Hours
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Take the Fullblood Wagyu bottom round roast out of the freezer, and place it in the refrigerator 48 hours before starting this recipe.
PREPARING THE SPICE RUB
In a small bowl, mix together the spice rub ingredients (smoked paprika, brown sugar, garlic powder, kosher salt, and black pepper).
Place the Fullblood Wagyu bottom round roast In a casserole dish, and sprinkle the spice rub over the top.
Massage the rub into the Wagyu roast, and cover the roast loosely with plastic wrap.
Place the Wagyu roast in the refrigerator for 24 hours.
PREPARING THE BRAISING LIQUID
Place all of the braising liquid ingredients (beef stock, pomegranate-cranberry juice, fresh cranberries, fresh pomegranate seeds, orange zest and orange juice, maple syrup, brown sugar, Worcestershire sauce, whole grain mustard, soy sauce, and garlic cloves) in a blender.
Blend until smooth, and reserve.
PREPARING THE WAGYU ROAST
Preheat your oven to 325°F.
Heat a large Dutch oven over medium-high heat.
Add in the grapeseed oil, and heat until slightly smoking.
Place the Wagyu roast in the Dutch oven, and sear the roast on all sides until golden brown and caramelized.
Once seared, add the braising liquid to the Dutch oven (with the roast), as well as the diced sweet onion.
Bring to a simmer, and reduce the heat to low.
Cover the Dutch oven with foil, and place it in the preheated oven for 4 hours to braise.
PREPARING THE POTATOES
When the roast has been braising for 3 hours, start the potatoes.
Heat your oven to 375°F with the rack in middle.
Butter a 9-inch pie pan.
Thinly slice the potatoes, and place them in a large bowl.
Toss the potatoes with the melted unsalted butter.
Spread the potatoes in an even layer in the pie pan .
In a medium saucepan, add the all-purpose flour, kosher salt, and freshly ground black pepper.
Slowly whisk in the milk until the mixture is smooth.
Bring the milk mixture just to a boil over medium heat, while whisking constantly (it will thicken slightly).
Then, pour the mixture over the potatoes in the pie pan.
Cover the pan tightly with foil, and bake the potatoes in the oven for 35-40 minutes (until the potatoes are tender).
Remove the foil, and sprinkle the potatoes with the grated cheese (this is an optional ingredient).
Reset the oven to broil, and broil the potatoes at about 4 to 5 inches from the heat until the top is browned and bubbling. This takes approximately 2 to 3 minutes.
Keep the potatoes warm until ready to serve.
After braising for 4 hours, pull the Wagyu roast from the Dutch oven, and reserve.
Keep the braising liquid in the Dutch oven.
Place the Dutch oven over medium-hight heat, and add in 1 cup of fresh cranberries.
Reduce the sauce down until it coats the back of a spoon (this takes about 20 minutes).
Whisk in the heavy cream, and season to taste with kosher salt and freshly ground black pepper. This is your sauce.
Slice the Wagyu roast against the grain into thin slices.
Serve the Wagyu roast hot with the scalloped potatoes and sauce.
Garnish with fresh cranberries and pomegranate seeds if desired.
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