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Smoked Wagyu Beef Tacos with Cream Sauce
Prep Time: 2 Hours
Cook Time: 10 Hours
Difficulty Level: 3
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Brandyn Baker @blackdog_bbq
Take the Fullblood Wagyu bottom round roast out of the freezer, and place it in the refrigerator 48 hours before starting this recipe.
PREPARING THE SMOKED WAGYU BEEF
Preheat your smoker to 275°F.
Take the Fullblood Wagyu bottom round roast out of the package.
Season the roast, generously, on all sides with your rub of choice (chef used Spiceology Mesquite Peppercorn Lager Rub).
Allow the seasoned Wagyu roast to rest for 15 minutes.
Once the smoker is ready, add the seasoned Wagyu roast to the smoker.
Smoke the roast for about 8-12 hours (depending on size and thickness) until the internal temperature registers about 205°F degrees and the roast is probe-tender.
Once this has been achieved, set the Wagyu bottom round roast aside, and turn off the smoker.
Allow the smoked Wagyu roast to rest for 30-45 minutes, and then shred it with bear claws or two forks.
Refrigerate the shredded Wagyu beef until ready to use.
PREPARING THE PICKLED ONIONS
Place the peeled and sliced red onion in a mason jar. Set it aside.
In a saucepot over high heat, add the distilled white vinegar, water, sugar, and salt.
Stir until the sugar and salt have dissolved.
Then, take the pot off of the heat, and let it cool.
After about 5 minutes, pour the mixture into the mason jar with the sliced onion.
Set the jar aside, and allow it to come to room temperature.
Then, refrigerate (for at least 2 hours) until ready to use.
NOTE: The pickled onions will be done when they turn a light pink. Chef recommends making the pickled onions a day in advance, so they are ready to go at dinner time.
PREPARING THE CREAM SAUCE
Combine the milk, heavy cream, and chicken broth in a large skillet over high heat (on the stove or an outdoor propane burner).
Once well combined and heated, briefly set it aside.
In a separate small skillet over medium heat, combine the butter and flour to make your roux.
Continue to cook and stir vigorously until the roux turns a dark gold color.
Place the large skillet back on the stove over medium heat, and add the roux to the skillet.
Reduce the mixture until spoon-thick. This takes about 5-10 minutes. Set the sauce aside.
Add the olive oil, diced sweet onions, and minced garlic to a large saute pan, and sauté.
Once the onions are tender, add the onion and garlic mixture to the large skillet with the sauce.
Then, fold in the diced tomatoes, chopped cilantro, and kosher salt (if desired) until well incorporated.
Set the cream sauce aside until ready to use.
PREPARING THE TACOS
Place a cast iron griddle over high-heat, and add the olive oil.
Add 2 stacked tortillas to the skillet over high heat (chef chooses to double-up the tortillas so that they are less inclined to break up).
On one side of the tortilla, add some shredded cheese, chopped cilantro, shredded Wagyu beef, pickled onions, and additional shredded cheese if desired.
When the tortilla begins to bubble, flip the empty half of the tortilla over the half holding the toppings. Press down firmly.
After about 30 seconds, once the taco has set, flip it over to brown the other side.
Repeat this process with the remaining tortillas.
Once all of the tacos are made, place them on a large platter with a bowl of the cream sauce.
Garnish the Wagyu beef tacos with chopped cilantro, serve, and enjoy!
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