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Caribbean Wagyu Beef Lettuce Wraps

Caribbean Wagyu Beef Lettuce Wraps

Prep Time: 1 Hour
Cook Time: 4 Hours
Servings: 6
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen

INGREDIENTS

  • 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Boneless Short Ribs (cut into 2 inch pieces)
  • 3 TBSP Grapeseed Oil
  • Kosher Salt (to season)
  • Freshly Ground Black Pepper (to season)
  • 1/2 CUP Rum
  • 3 CUP Beef Stock
  • 3 CUP Pineapple Juice
  • 2/3 CUP Soy Sauce or Tamari
  • 2 Navel Oranges (cut in half)
  • 1 Poblano Pepper (seeded and large diced)
  • 1 Yellow Onion (large diced)
  • 4 Garlic Cloves (minced)
  • 1 HEAD Green Leaf Lettuce (washed, ends trimmed, leaves separated)
Mango-Pineapple Salad
  • 1 Large Mango (peeled and medium diced)
  • 1 Small Pineapple (peeled and medium diced)
  • 1 Poblano Pepper (seeded and medium diced)
  • 1 Red Bell Pepper (seeded and medium diced)
  • 2 Garlic Cloves (minced)
  • 1 BUNCH Green Onion (minced)
  • 1 Lime (juiced)
  • 1 Orange (juiced)
  • 1 TSP Kosher Salt

            Tools

            • Large Dutch Oven
            • 2 Medium Size Bowls
            • Fine Mesh Strainer
            • 2 Forks

            FIRST STEP

            Take the Fullblood Wagyu boneless short ribs out of the freezer, and place them in the refrigerator 24 hours before starting the recipe.

            PREPARING THE SHREDDED WAGYU BEEF

            Heat a large Dutch oven over medium-high heat with the grapeseed oil.

            Season the Fullblood Wagyu boneless short ribs with kosher salt and freshly ground black pepper. Make sure your short ribs are cut into 2 inch pieces.

            Once the oil is hot, sear the beef for 2 minutes on each side (or until a deep caramelization is achieved on all sides).

            Add in the rum, and deglaze the pan while scraping up the bits of cooked beef.

            Once the rum has reduced by half, add in the pineapple juice, beef stock, diced onion, seeded and diced poblano pepper, minced garlic, orange halves, and soy sauce.

            Bring the liquid up to a boil. Then, reduce the heat, so it’s a slow simmer.

            Place the lid on the Dutch oven so that a little steam can escape.

            Cook over low heat for 4 hours or until the beef is soft and easy to shred.

            Make the mango-pineapple salad during this time.

            PREPARING THE MANGO-PINEAPPLE SALAD

            Mix all salad ingredients (peeled and diced mango, peeled and diced pineapple, seeded and diced poblano pepper, seeded and diced red bell pepper, minced garlic, minced green onion, lime juice, orange juice, and kosher salt) together in a medium size bowl.

            Season the salad to taste with kosher salt and freshly ground black pepper.

            Reserve.

            FINAL STEPS

            Pull the beef from the Dutch oven, and place it in a bowl.

            Turn the liquid (remaining in the Dutch oven) up to high heat. Let the liquid reduce down to 2 cups.

            Strain the braising liquid through a fine mesh strainer.

            Using 2 forks, shred the braised Wagyu beef in the bowl.

            Then, fold in the strained braising liquid (so that the liquid and the shredded beef are combined).

            Lay the lettuce leaves on a large platter.

            Top each piece of lettuce with 2 tablespoons of shredded Wagyu beef.

            Then, add some mango-pineapple salad to each lettuce leaf.

            Serve immediately, and enjoy!


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