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Wagyu Beef Stuffed and Wrapped Poblano Peppers

Wagyu Beef Stuffed and Wrapped Poblano Peppers

Prep Time: 1 Hour
Cook Time: 18 Hours
Servings: 6 
Difficulty Level: 4
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Brandyn Baker @blackdog_bbq



            • Chef’s Knife
            • Dutch Oven
            • Cutting Board
            • Tongs
            • Grill
            • Wire Rack
            • Ladle
            • Aluminum Foil
            • Butcher’s Twine
            • Food Processor
            • Cutting Gloves
            • Latex Gloves
            • Large Sheet Pan

            FIRST STEP

            Take the Fullblood Wagyu bottom round roast and the Miyazakigyu Wagyu beef carpaccio out of the freezer, and place them in the refrigerator 48 hours before starting this recipe. 


            Preheat the grill to 190°F.

            While the grill is preheating, trim the Fullblood Wagyu bottom round roast of any excess fat.

            Once the Wagyu roast is trimmed, cut three medium-length pieces of butcher’s twine.

            Space the pieces of twine out evenly underneath the roast. Take both ends of the first piece of twine, and pull it tight around the roast. Tie a knot to secure it. Repeat the process with the other two pieces of twine.

            Cut off any hanging/extra twine with a knife.

            Once the Wagyu roast has been tied with twine, generously season the roast with the rub of your choice.

            Let the Wagyu roast rest for 15 minutes.

            Then, place the Wagyu roast on the preheated grill, and allow it to slowly cook overnight.

            NOTE: Do not leave the roast on the grill unattended. Be sure to monitor the grill while the roast cooks.

            The next morning, start checking the internal temperature of the Wagyu roast every hour.

            Once the Wagyu roast registers about 165°F, and a dark mahogany bark is formed, take the roast off the grill.

            Place the Wagyu roast on two stacked sheets of aluminum foil. Wrap the foil tightly around the beef, leaving an opening at the top.

            Pour the beef broth in the opening. Then, close the foil around the roast as tightly as possible.

            Increase the grill temperature to 300°F, and place the foil-wrapped Wagyu roast back on the grill.

            Continue checking the internal temperature every hour until it registers about 205°F.

            Once this temperature has been reached, take the Wagyu roast off the grill, and allow to rest for 30-45 minutes.


            Once the Wagyu roast is off the grill, increase the temperature to 350°F.

            While the bottom round is resting (before being shred), prepare the following.

            Place the quartered tomatoes and chopped sweet onion in a food processor, and puree until smooth.

            Pour the tomato-onion mixture into a large liquid measuring cup, and set it aside.

            Next, put a large Dutch oven on the stove over medium-high heat.

            Add the vegetable oil, and let it heat up for 2-3 minutes.

            Once the oil is hot, pour in the rice and cook for 5-10 minutes until translucent.

            Make sure to stir frequently to prevent the rice from sticking.

            Add the minced garlic and seeded and minced jalapenos to the Dutch oven.

            Reduce the heat to medium, and cook until fragrant (about 1 minute).

            Pour in the tomato-onion mixture, chicken broth, and tomato paste.

            Bring to a boil.

            Cover the Dutch oven, and transfer it to the grill (set at 350°F).

            Allow the rice mixture to bake for about 25 minutes or until the rice is tender.


            After the Wagyu roast has cooled and the rice is cooking on the grill, shred the cooked roast with gloved-hands or two forks.

            Take half of the shredded Wagyu beef, and place it in a bowl. Take the other half of shredded beef, and store it in the refrigerator for leftovers.

            Once the rice has finished, take the Dutch oven off the grill, and remove the lid.

            NOTE: Close the grill lid, and keep the grill on/heated.

            Squeeze both lime halves over the rice in the Dutch oven.

            Then, add the minced cilantro to the rice, and mix thoroughly.

            Set the rice mixture aside until ready to use.

            Once the Wagyu beef has been shredded and the rice has been cooked, place the poblano peppers in a microwave for 3 minutes (doing this helps the poblano peppers to be more pliable).

            Next, make a small slit widthwise slightly below the stem and a longer slit lengthwise (down each poblano pepper).

            Pull out the core and any seeds that remain in each of the poblano peppers.

            Place the prepared peppers on a sheet pan.

            Take each poblano pepper, and stuff it halfway full with the rice mixture.

            Next, spoon a generous amount of green salsa evenly over the rice mixture.

            Finally, stuff the rest of the poblano pepper with the shredded Wagyu beef until full.

            Once the pepper is stuffed, wrap the poblano pepper in a Miyazakigyu Wagyu beef strip (one beef strip per pepper is usually sufficient, however large peppers may require two beef strips).

            Set the stuffed and wrapped poblano pepper on a wire rack. Repeat the process with the 5 remaining peppers. 

            FINAL STEPS

            Place the wire rack with the stuffed and wrapped poblano peppers on the grill (set at 350°F), and cook for 30-45 minutes.

            Once the outer beef strips have browned and are beginning to crisp, turn off the grill.

            Set the wire rack with the poblano peppers inside to cool for 15 minutes.

            Once the poblano peppers have cooled, serve, and enjoy!


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