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|Difficulty: 2||Prep: 30 Min||Cook: 3 Hours||Servings:10-12|
Recipe provided by Chef Jonathan Pepera, Double 8 Cattle Company Contributor
Carrots (Serves 3)
PREPARING THE FULLBLOOD WAGYU EYE OF ROUND ROAST
Preheat your oven to 475°F.
Clean any excess fat from the Fullblood Wagyu eye of round roast.
Truss the roast using some butchers twine making sure not to pull too tight.
Mince the rosemary, thyme, and garlic and place them in a bowl.
Add the softened unsalted butter to the bowl. Mix together ingredients until smooth. This is your garlic butter.
Coat the entire roast in the garlic butter. Season heavily on all sides with kosher salt and cracked black pepper.
Place the roast on a roasting rack (in the roasting pan), and put it in the preheated oven. Cook for 25 minutes.
Without opening the oven door, reduce the oven temperature to 175°F (reminder: do not open the oven door).
Let the eye of round roast cook for 2 1/2 hours.
After it’s done cooking, remove the roast from the oven, and let rest for 20 minutes.
Then, slice the roast.
PREPARING THE CARROTS
Peel the carrots, and cut the carrots in half lengthwise.
Place a large skillet over medium-high heat. Add 2 tablespoons of olive oil in the pan, and place the carrots cut side down.
Cook the carrots for 3 minutes or until caramelized on the bottom. Flip the carrots.
Add the soy sauce, honey, and rice vinegar to the skillet.
Add enough water to just barely cover the carrots.
Increase the heat to high, and continue to cook for 10-12 minutes or until all the water has evaporated and the cooked carrots are left with a glaze.
Turn off the heat, and add the butter and chopped almonds.
Season with salt and freshly ground black pepper.
Garnish with fresh herbs.
Reminder: repeat the carrot recipe 3 to 4 times, depending on how many servings of carrots you require.
Serve the sliced garlic butter Fullblood Wagyu eye of round roast and honey almond carrots family-style.
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