Recipe provided by Chef Melanie Hammericksen, Double 8 Cattle Company Contributor
Bouquet Garni (a bundle of herbs tied with twine)
PREPARING THE BEEF BOURGUIGNON
Preheat the oven to 325°F.
Prepare your bouquet garni by tying your parsley, thyme, and bay leaves together with twine. Set it aside for later use.
In a large Dutch oven, cook the bacon and 1 tablespoon of grapeseed oil over medium heat for about 5 minutes or until crispy. Set aside.
Season the Fullblood Wagyu beef shanks with kosher salt and freshly ground black pepper.
Increase the heat to medium high, and add enough grapeseed oil to coat the bottom of the pan.
Once the pan is warm, add the Fullblood Wagyu beef shanks, and sear on both sides until caramelized (about 4-5 minutes on each side).
Once the beef is browned on both sides, deglaze the pan with the medium-bodied red wine.
Add the diced yellow onions, diced carrots, diced celery, and tomato paste.
Let the red wine reduce down, scraping up the bits on the bottom, and cooking the vegetables.
Once the red wine is reduced by half, add the minced garlic, peeled pearl onions, mushrooms, crispy bacon, beef stock, bouquet garni, 1 1/2 tablespoons of kosher salt, and 2 teaspoons of freshly ground black pepper.
Bring to a boil, cover, and place it in the preheated oven for 4 hours.
Remove the pan from the oven.
Remove the bones from the Fullblood Wagyu beef shanks, and discard the bones.
Set the Fullblood Wagyu beef aside in a dish.
Remove the bouquet garni from the pan, and discard.
Strain the cooking liquid through a strainer.
Add the vegetables in the side dish with the Fullblood Wagyu beef shanks.
Place the strained cooking liquid back into the Dutch oven, and bring it to a boil.
In the meantime, mix the softened butter and flour to make a paste.
Once the cooking liquid has reached a boil, whisk in the butter/flour paste. This is your sauce.
Season the sauce with kosher salt and freshly ground black pepper as needed.
Return the Fullblood Wagyu beef and vegetables into the sauce, and coat them.
Serve the bouef bourguignon with potatoes, rice, or pasta.