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Wagyu with lamb sauce and glazed vegetables

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The wagyu is hiding.

Serves 2.

Demo

 

Ingredients

&

Equipment

 

Wagyu & Vegetables

Recipes adapted from Mastering the Art of French Cooking, Vol. 1, p. 67, 110, 479.

  • 1/2-1 lbs of A5 Japanese Wagyu (perfectly delicious alternatives include American Wagyu or Dry-Aged Rib-eye)

  • 1/2 pound red potatoes

  • 1/2 pound multicolored carrots

  • 2-3 cups of lamb stock

  • 1 bay leaf

  • 3-4 sprigs of parsley

  • 1 garlic clove

  • 2-3 tbsp of sugar

  • 2-3 tbsp of butter

  • 1 tbsp of neutral oil such as canola

  • Salt and pepper to taste

  • 1 high-walled medium sauce pan with lid

  • 1 medium cast iron skillet

  • 1 small sauce pan (to reheat lamb sauce)

  • 1 pair of tongs

  • 3”x3” square of fine cheesecloth with enough twine to close

Lamb sauce

  • 5-6 cups of boiling lamb stock

    • 1-1.5 lbs of lamb trimmings and bones

    • 1 carrot

    • 1 onion

    • 1 celery stalk

    • 1 leek

    • 2-3 tbsp of tomato paste

    • 1/8 tsp of Worcestershire sauce

    • 1 bay leaf

    • 1 clove (whole or ground)

    • 1 garlic clove

    • 3-4 sprigs of fresh thyme

    • Salt and pepper to taste

    • 10 qt stock pot with lid

    • 3”x3” square of fine cheesecloth with enough twine to close

    • 1 small ladle (for skimming fat)

    • 1 medium to large strainer or colander

    • 2 large mixing bowls or other containers large enough to hold the completed stock

    • Airtight containers to hold completed stock

  • 1 carrot

  • 1 onion

  • 4 tbsp of butter

  • 3 tbsp of flour

  • 1-2 tbsp of tomato paste

  • 1 cup of dry red wine

  • 1 bay leaf

  • 2-3 sprigs of thyme

  • 2-3 sprigs of parsley

  • Salt, pepper, and white wine vinegar to taste

  • 2 medium sauce pots with lid

  • 1 wooden spoon

  • 1 small to medium strainer or colander

  • 1 small ladle (for skimming fat)

  • 1 container large enough to hold two cups of sauce

  • 3”x3” square of fine cheesecloth with enough twine to close

  • Optional (if trimmings are raw):

    • 1 medium to large sheet tray or baking sheet

    • 1 tbsp of neutral oil such as canola

Prepare lamb stock

(two nights before)

 

If the lamb trimmings are raw, place them on the baking sheet, drizzle in neutral oil, and roast in the oven at 450 degrees until the trimmings are sizzling, crusty, and dark brown.

Place the trimmings and bones, vegetables, herbs and garlic (tied in cheesecloth), tomato paste, and Worcestershire sauce into the stock pot. Cover with tap water (the ingredients should be 1-2 below the water line). Bring to the barest simmer over low heat. Cover partially. Simmer for at least 12 hours. Skim fat occasionally using the ladle.

Strain into large bowls. Leave in fridge overnight uncovered. Skim fat from top of stock, and season to taste with salt and pepper. Reserve 9 cups of stock for use in this recipe. In airtight containers, the remaining stock may be frozen for many months, or kept in the fridge for several days.

 

Prepare lamb sauce

(the night before)

 

Peel and small dice the carrot and onion. Melt the butter over medium heat in the sauce pot. Sauté the carrot and onion for several minutes until they are soft but have no taken on any color. Bring the stock to a boil in a separate stock pot. Add the flour to the vegetables, and stir constantly for about 5-8 minutes, or until the flour has taken on an amber hue. Off heat, add the boiling stock to the vegetables, and stir to combine. Add the tomato paste, wine, and herbs (tied in cheesecloth), and bring to the barest simmer over low heat. Cover partially, and simmer for at least 6 hours. Skim fat from the sauce occasionally.

Strain the sauce into the container, and return to the sauce pot. Rapidly boil the sauce until only 2 cups remaking. Skim fat occasionally. Season to taste with salt, pepper, and white wine vinegar. Return to the container, and leave in the fridge overnight.

 

Prepare glazed potatoes and carrots

(the night of)

 

Peel the carrots and potatoes. Sauté in butter in the sauté pan over medium heat until the vegetables have lightly browned. Add 1-2 inches of stock (enough to bring the water line halfway up the veggies), the herbs and garlic (tied in cheesecloth), and the sugar. Cover partially and bring to rapid boil. Boil until the vegetables are tender and the stock has almost completely reduced to a syrupy glaze. Keep warm while you prepare the Wagyu.

Sear Wagyu and plate

(when ready to eat)

 

Dry, salt, and pepper the Wagyu. Bring the lamb sauce to a simmer in the sauce pan, and correct seasoning if needed. Heat the neutral oil in the cast iron skillet until smoking. Sear the Wagyu 1-2 minutes per side.

Place the Wagyu and vegetables on a plate, and ladle on lamb sauce. Serve remaining lamb sauce in gravy boat. Enjoy.