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Shredded Wagyu Beef Stuffed Chile Rellenos

Shredded Wagyu Beef Stuffed Chile Rellenos 

Prep Time: 45 Minutes 
Cook Time: 7 1/2 Hours
Servings: 8
Difficulty Level: 3
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen

INGREDIENTS

  • Double 8 Cattle Company Fullblood Wagyu Bottom Round Roast
  • 2 TBSP Ancho Chile Powder
  • 2 TSP Cumin
  • 2 TSP Oregano
  • 2 TSP Brown Sugar
  • 2 TSP Garlic Powder
  • 3 TBSP Kosher Salt
  • 2 CUP Beef Stock
  • 1 Sweet Onion (peeled and large diced)
  • 12 Large Poblano Peppers (optional: remove stems)
  • 1 (14 OZ) CAN Fire Roasted Tomatoes
  • 3 Garlic Cloves
  • 6 OZ Monterey Jack Cheese (cut into 1 inch x 3 inch logs - 12 logs total)
  • 6 OZ Monterey Jack Cheese (shredded)

            Tools

            • Baking Sheet
            • Large Dutch Oven
            • Casserole Dish
            • Gas Burner or Broiler
            • Blender

            FIRST STEP

            Take the Fullblood Wagyu bottom round roast out of the freezer, and place it in the refrigerator 24-48 hours before starting this recipe.

            PREPARING THE SHREDDED WAGYU BEEF

            Heat your oven to 275°F.

            In a small bowl, combine the ancho chile powder, garlic powder, kosher salt, cumin, oregano, and brown sugar.

            Once combined, place all of the spices on a baking sheet.

            Take the Fullblood Wagyu bottom round roast, and roll it around on the tray of spices, coating the roast well.

            Place the diced sweet onion in the bottom of a large Dutch oven, and place the spice-covered Wagyu roast on top.

            Add the beef stock to the Dutch oven as well, and cover loosely with aluminum foil.

            Place it in the oven to braise for 7 hours (or use a slow cooker on high for 7 hours).

            Once the beef has braised, shred it, and set it aside.

            NOTE: Reserve the onions (from the braising liquid), as well as the braising liquid. You will use this to make the red sauce.

            PREPARING THE STUFFED PEPPERS

            If you have a gas stove, heat one burner on medium-high. Roast the poblano peppers over the flame until blistered on all sides.

            If you do not have a gas stove, turn on your broiler in your oven, and place the poblano peppers on a cookie sheet.

            Place the cookie sheet under the broiler until the top side of the peppers blister. Then, turn the peppers to blister the other side.

            Once the peppers are blistered, place them in a bowl. Cover the bowl with plastic wrap.

            Let the peppers sit for 30 minutes to cool.

            Once cooled, use a paper towel to wipe off any loose blistered skin.

            Cut a slit on one side of the pepper, and scoop the seeds out. Do this to all 12 peppers.

            Stuff each pepper with a 1/3 cup of shredded Wagyu beef and one log of Monterey Jack cheese.

            Once filled, place the beef-stuffed peppers in a casserole dish.

            Preheat your oven to 400°F.

            PREPARING THE RED SAUCE

            In a blender, combine the fire roasted tomatoes, onions (from the braising liquid), garlic cloves, and a half cup of the braising liquid.

            Blend until smooth, and season to taste with kosher salt and freshly ground black pepper. This is your red sauce.

            FINAL STEPS

            Place the red sauce on top of the stuffed peppers in the casserole dish.

            Add the shredded Monterey Jack cheese on top of the peppers and red sauce.

            Bake the beef-stuffed peppers at 400°F until the cheese is slightly browned.

            Serve hot, and enjoy!


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