Wagyu Beef Stew with Guinness Beer
It wouldn’t be St. Patrick’s Day without a little Guinness, right? In addition to the pint you’re sipping, you can indulge in this belly-warming stew with flavorful Wagyu beef for added richness. We recommend using A5 Miyazakigyu Wagyu Premium Loin Beef Steak Cubes for a slightly sweet umami flavor that plays well off the beer’s malty and subtly bitter notes. This recipe from Gourmet Food World makes for a wonderful entrée or appetizer depending on how much you dish out.
- 2.5 lbs Wagyu beef stew meat diced
- 4 tbsp. clarified butter
- 1 large Valencia white onion or sweet onion, chopped
- 3 raw strips of bacon, chopped into ¼-inch strips
- 2 tbsp. tomato paste
- 2 tbsp. all-purpose flour
- 11.2 oz Guinness Extra Stout beer
- 3 cups beef stock
- 6 small yellow potatoes, washed, peeled and uncut
- 1 tbsp. dried marjoram
- ½ tbsp. dried oregano
- Salt and pepper to taste
- Hearty bread
- Heat a large pot or Dutch oven and melt the clarified butter on medium-high. Add the Wagyu stew meat and brown, stirring to make sure all sides are cooking evenly. Remove the meat from the pot, leaving the butter and oil drippings.
- Toss in the onions, bacon, tomato paste and flour to the pot, stirring with a wooden spoon to make sure the onions don’t burn. Once the onions become transparent (about three to five minutes), reduce fire to low and simmer. Add the beer and beef stows slowly to prevent flare-ups. Continue to stir until combined.
- Toss in the browned beef stew meat, plus add the potatoes, marjoram and oregano, then salt and pepper to taste. Cover and continue to simmer for two to three hours or until beef is tender and pulls apart with a fork.
Orange-Mustard Glazed Corned Beef with Cabbage and Potatoes
Corned beef is undeniably one of the most famous St. Patrick’s Day foods. To make your own at home, use Natural American Wagyu Beef Whole Brisket, which achieves the most luxuriously tender texture. The marbling in this cut of Wagyu beef is ideal for braising over a long period. With this recipe from Lunds & Byerlys, you’ll also get to add a flavorful glaze that perfectly complements the melt-in-your-mouth American Wagyu beef.
- 1 corned beef brisket (seasoned)
- 6 cloves peeled garlic
- 2 teaspoons whole peppercorn
- 2 cups water
- 6 tablespoons butter
- 1 cup thinly sliced green onions, white and green parts included
- ½ cup horseradish
- ½ cup ground black pepper
- ¼ teaspoon salt
- 1 head of cabbage, cored, cut into 6 wedges
- 1.5 lbs. small red-skinned potatoes, cut in half
- 2 tablespoons orange marmalade
- 2 teaspoons Dijon-style mustard
- Position oven racks in upper and lower thirds of the oven. Heat oven to 350 degrees.
- Place corned beef brisket in roasting pan and sprinkle garlic and peppercorns around the brisket.
- Add water and cover tightly with aluminum foil. Braise in upper third of oven for 3 to 3.5 hours or until brisket is fork tender.
- Meanwhile, place butter, green onions, horseradish, ground pepper and salt into a glass measuring cup. Microwave on high for one to two minutes until butter melts. Mix well.
- Place cabbage wedges on one half of a baking sheet and potatoes on the other half. Drizzle horseradish-butter mixture over vegetables, turning cabbage and tossing potatoes to coat.
- Cover with aluminum foil. Roast in lower third of the oven with the brisket for 55 minutes.
- Uncover vegetables and continue roasting 15 to 20 minutes or until vegetables are tender and begin to brown.
- Combine glaze ingredients in a bowl.
- Remove brisket from roasting pan and place on a broiler pan rack.
- Brush glaze over the brisket.
- Broil the brisket so the meat is three to four inches from the burner for two to three minutes (or until glaze is bubbly and beginning to brown).
- Carve against the grain in thin slices and serve with potatoes and cabbage.
Wagyu Corned Beef Potato Hash
Looking for a great way to use that homemade Wagyu corned beef brisket? Many St. Patrick’s Day celebrations begin early in the day, so get a hearty start by dishing up this corned beef hash recipe from Gourmet Food World. By using American Wagyu Beef Brisket, you can enjoy a dish that has the tenderness of Japanese Wagyu along with a hearty, meaty flavor. This dish makes an ideal Irish breakfast, and any leftovers can be enjoyed as a handy hangover helper the next morning.
- 8 oz. Wagyu Corned Beef
- 4 eggs
- 1 large tomato, sliced
- 4 large potatoes, peel and diced
- ½ large sweet onion, diced
- ½ green pepper
- 1 bunch parsley, chopped finely
- 1 tsp. paprika
- 3 tbsp. butter
- 3 tbsp. olive oil
- 1/3 cup tomato sauce
- Salt and pepper, to taste
- Heat the olive oil and butter on a large pan. Add the potatoes and onions, salt, pepper and paprika and sauté on medium-high for about seven minutes. Add the green peppers and parsley and cook covered for two minutes. Reserve.
- In a separate frying pan, fry four eggs. Plate the hash on a plate and top with a fried egg and slices of tomatoes, garnishing with a sprinkle of fresh parsley.