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Wagyu Beef Ragout with Braised Vegetables and Farro

Fullblood Wagyu Beef Ragout with Braised Vegetables and Farro

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

Recipe provided by Chef Melanie Hammericksen

INGREDIENTS

  • 2 Double 8 Cattle Company Fullblood Wagyu Chuck Steaks (cut into 1-inch cubes)
  • 4 SPRIG Oregano
  • 4 SPRIG Thyme
  • 2 Bay Leaves
  • 1/4 CUP Grapeseed Oil
  • Kosher Salt (to season)
  • Freshly Ground Black Pepper (to season)
  • 8 OZ Pearl Onions (peeled)
  • 6-8 Tri-Colored Baby Carrots (peeled, cut on a diagonal into 1-inch-long pieces)
  • 6 Garlic Cloves (thinly sliced)
  • 1/4 CUP Balsamic Vinegar
  • 2 CUP Dry Red Wine
  • 6 CUP Chicken Stock
  • 1 CUP Farro
  • 2 Rutabagas (peeled, cut into 1-inch-long pieces)
  • 1 BUNCH Asparagus (trimmed, cut on a diagonal into 1-inch-long pieces)
  • 2 CUP Fresh Peas or Frozen Peas (thawed)

        Tools

        • Large Dutch Oven

        FIRST STEP

        Pull the Fullblood Wagyu chuck steaks out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.

        PREPARING THE FULLBLOOD WAGYU BEEF RAGOUT

        Heat a 1/4 cup of grapeseed oil in a large Dutch oven over medium-high heat.

        Cut the Fullblood Wagyu chuck steaks into cubes, and season with kosher salt and freshly ground black pepper.

        Working in batches, cook the beef cubes for 12-15 minutes (until browned) while turning them occasionally.

        Transfer the browned beef cubes to a plate, and repeat the process until all of the beef cubes are browned.

        Add all of the Fullblood Wagyu beef cubes back to the Dutch oven.

        Add the peeled pearl onions, carrots, and rutabaga to the Dutch oven. Stir to coat, and season with kosher salt and freshly ground black pepper.

        Cook until they start to brown. This usually takes about 4 to 5 minutes.

        Stir in the sliced garlic, and cook for 30 seconds.

        Then, add the balsamic vinegar.

        Cook for 2 minutes until syrupy, while scraping up the browned bits.

        Add red wine, and bring to a boil. Cook for 4 minutes until reduced by about 1/4.

        Add the chicken stock, oregano, thyme, and bay leaves.

        Bring to a boil, and then reduce the heat.

        Simmer gently, while partially covered, for 90 minutes.

        FINAL STEPS

        Stir in the farro, and cook until nearly al dente. This usually takes about 15–20 minutes.

        Then, remove the herb stems.

        Continue cooking the farro on low for 10 minutes until it is cooked through.

        Mix in the pieces of asparagus and fresh peas. Turn off the heat.

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

        Drizzle a nice olive oil (optional ingredient) on the ragout.

        Serve hot, and enjoy!


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