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Fullblood Wagyu Beef Adobo with Coconut Rice

Fullblood Wagyu Beef Adobo with Coconut Rice

Prep Time: 30 Minutes
Cook Time: 2 1/2 Hours
Servings: 5
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


Coconut Rice
  • 3 CUP Warm Water
  • 1 1/2 CUP Coconut Milk
  • 1 TSP Kosher Salt
  • 2 CUP Jasmine Rice
Optional Garnish
  • 2 Fresh Serrano Peppers (sliced)


        • Large Dutch Oven
        • Small Pot
        • Large Bowl
        • Slotted Spoon

        FIRST STEP

        Pull the Fullblood Wagyu beef chuck underblade roast from the freezer, and place it in the refrigerator 24 hours before starting this recipe.


        Heat oven to 250°F.

        Cut the Fullblood Wagyu beef chuck underblade roast into cubes.

        Lightly season the beef cubes with kosher salt and freshly ground black pepper.

        Heat a large Dutch oven with 2 tablespoons of grapeseed oil on medium-high heat.

        Once the oil is slightly smoking, add in half of the beef cubes.

        Sear the beef for 2 minutes on each side to get a nice caramelization.

        Once the beef is seared, remove it from the Dutch oven, and place it in a bowl. Drain off the fat.

        Deglaze the Dutch oven with 1/2 cup of beef stock, while scraping the bottom of the pan to pull up any bits stuck to the bottom.

        Pour the beef stock and any bits over the seared beef cubes that are sitting in the bowl.

        Heat the dutch oven over medium-high heat. Add in 2 tablespoons of grapeseed oil, and repeat the process with the remaining beef cubes.

        Once all of the beef is seared, add the remaining 1/2 cup of beef stock to the Dutch oven. Put the seared Wagyu beef cubes that were in the bowl back into the Dutch oven.

        Add the coconut milk, apple cider vinegar, rice vinegar, soy sauce, minced garlic, and bay leaves to the Dutch oven.

        Bring to a simmer over medium-high heat. Then, turn off the heat, and cover with a lid.

        Put the Dutch oven into the preheated (250°F) oven for 2 hours.


        Once the Fullblood Wagyu beef has braised for 2 hours, pull the Dutch oven from the oven.

        Use a slotted spoon to remove the beef cubes from the braising liquid. Reserve the beef cubes.

        Discard the bay leaves.

        Place the Dutch oven on medium heat (on the stove). Start to reduce the braising liquid, while stirring occasionally.

        You want the braising liquid to thicken. This will take about 15-20 minutes.

        Make the rice while your braising liquid is thickening.


        In a small saucepan over medium heat, bring the water and coconut milk to a simmer.

        Once the liquid has come to a simmer, stir in the jasmine rice and salt.

        Bring the pot back up to a simmer, and cover with a lid.

        Reduce the heat to low, and cook for 15-20 minutes or until the liquid is absorbed and the rice is fully cooked.


        Coat the braised Fullblood Wagyu beef in the reduced sauce (thickened braising liquid), and season to taste with kosher salt and freshly ground black pepper.

        Divide the coconut rice between 5 plates. Add the coated beef cubes on top.

        Serve warm, and garnish with sliced serrano peppers (garnish is optional).


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