Sweet and Spicy Marinated Fullblood Wagyu Beef Chuck Underblade Roast with Grilled Asian Slaw
Prep Time: 30 Minutes (plus 30 min. to marinade, 2 hours for slaw to soften)
Cook Time: 8-10 Minutes
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Paul Santos, Double 8 Cattle Company Contributor
PREPARING THE ASIAN SLAW
In a bowl, combine the rice wine vinegar, sugar, toasted sesame oil, soy sauce, grated ginger, and chili garlic sauce. This is your dressing.
Slice the head of Napa cabbage in half vertically, so each half includes the core.
Slice the red cabbage vertically into quarters.
Grill the cabbage halves and quarters on medium heat until the leaves are slightly charred.
Remove the cabbage from the grill, and thinly slice.
Add the grilled cabbage, shredded carrots, sliced green onions, and chopped cilantro to the bowl with the dressing.
Cover the bowl, and refrigerate for 2 hours to soften the cabbage.
PREPARING THE MARINADE
Combine the marinade ingredients (hoisin sauce, chili garlic sauce, rice wine vinegar, salt, and freshly ground black pepper) in a large bowl.
Slice the Fullblood Wagyu beef chuck underblade roast into 2 similar-sized pieces.
Place the beef in the bowl with the marinade, and coat with the marinade.
Allow the chuck roast to sit in the marinade for at least a half hour.
NOTE: Depending on your taste preference, you can add less chili garlic sauce if you prefer a sweeter taste. Or, add more chili garlic sauce if you prefer a spicy finish.
GRILLING THE FULLBLOOD WAGYU BEEF CHUCK UNDERBLADE ROAST
Over medium heat, grill your marinated Fullblood Wagyu beef for 3 to 4 minutes on each side.
Be aware that the hoisin sauce (in the marinade) is sugary, so the beef may char quickly when on the grill. In addition, you may experience flare ups (utilize the grill lid for any flare ups that may occur).
Flip the beef over on the grill as needed in order to avoid too much charring. Some charring is okay, but you don’t want to burn the exterior.
Grill to your desired doneness (no more than 8 to 10 minutes total grilling time for medium doneness).
Allow the grilled Fullblood Wagyu beef roast to rest for 6 to 8 minutes. Then, slice into thin strips.
Remove the Asian slaw from the fridge, and add the strips of Asian pear to the slaw. Combine all ingredients.
Place the Wagyu beef chuck roast strips on plates.
Add a large scoop of the Asian slaw to each plate.
Serve, and enjoy!