Margaret River Wagyu Beef, Cauliflower, Lemon Aspen, Black Garlic

Margaret River Wagyu Beef, Cauliflower, Lemon Aspen, Black Garlic

Serves 6

  • Wagyu beef
  • 5kg beef striploin 6-7

  • Cauliflower purée
  • 1kg cauliflower, thinly sliced
  • 200g cream
  • 100g brown butter
  • 10g salt

  • Black garlic gel
  • 118g water, filtered
  • 47g sugar
  • 5g agar
  • 162g white balsamic vinegar
  • 25g black garlic cloves
  • Salt, to taste

  • Kombu pickling liquid
  • 4g kombu, rinsed under cold water
  • 125g rice wine vinegar
  • 12g salt
  • 50g sugar
  • 168g water

  • Mushrooms
  • 200g black shimeji Mushrooms
  • Kombu pickle, above

  • Beef and bonito sauce
  • 5kg chicken bones
  • 11litres water

  • Brown beef stock – 1
  • 4kg beef bones, roasted
  • 2kg chicken feet
  • 8litres white chicken stock, above

  • Brown beef stock – 2
  • 3kg beef bones, roasted
  • 1kg chicken feet
  • 6 litre brown beef stock, above

  • Beef sauce base
  • 5 litre brown beef stock. above
  • 1kg beef trim, diced and roasted

  • Beef reduction
  • Beef sauce base, above

  • Lemon Aspen Infusion
  • 100g lemon aspen

  • Katsuobushi vinegar
  • 250g white balsamic vinegar
  • 25g katsuobushi

  • Beef + bonito sauce
  • Beef reduction, above
  • Katsuobushi vinegar, to taste
  • Salt, to taste

  • Kuzu
  • .04% Kuzu
  • 100% beef sauce, above

  • Beef fat
  • Beef fat from striploin, above

Wagyu Beef

Remove all fat and sinew. Portion in to 180-190g portions. Reserve fat for rendering.

 

Cauliflower purée

Combine all ingredients in to cryovac bag and seal on full. Steam at 85°C for 1 hour. Strain through a fine chinois. Separate cauliflower and liquid using a strainer, reserve liquid. Puree cauliflower in a blender until very smooth. If too thick, add cooking liquid to a smooth consistency. Season with salt. Pass through a fine chinois. Reserve.

 

Black garlic gel

Bring water, sugar and agar to a boil, lower heat and simmer for 3min. Add white balsamic vinegar and black garlic then simmer for a further 3min. Set in a small tray in fridge. Once set, blend to a smooth gel. Season with salt. Reserve.

 

Kombu pickling liquid

Combine all ingredients in a pan and bring to the boil then allow too cool to room temp. Vacuum pack, storing kombu in bag to re-use for next recipe.

 

Mushrooms

Clean and trim black shimeji mushroom. Warm kombu pickle on stove and pour over mushroom. Leave to pickle for at least one hour. (Tip – can be stored in airtight container for up to one month)

 

Beef and bonito sauce

Place chicken bones and water in a large pot then bring to a boil. Lower heat and simmer for 6 hours, skimming fat and scum regularly.

Once finished strain through a fine chinois, discard bones and chill.

 

Brown beef stock – 1

Place roasted beef bones and chicken feet in a stock pot with chicken stock. Bring to a boil, lower heat and simmer for 6 hours, skimming fat and scum regularly. Once finished strain through a fine chinois, discard bones and chill.

 

Brown beef stock – 2

Place roasted beef bones and chicken feet in a stock pot with brown beef stock. Bring to a boil, lower heat and simmer for 6 hours, skimming fat and scum regularly. Once finished strain through a fine chinois, discard bones and chill.

 

Beef sauce base

Place roasted beef trim and brown beef stock in a large pan and bring to a boil. Lower heat and gently simmer for 6 hours, skimming regularly. Once finished, strain through a fine chinois followed by a superbag and chill.

 

Beef reduction

Reduce to taste

 

Lemon aspen infusion

Once above sauce it at desired taste, infuse lemon aspen for one hour off the heat, then strain

 

Katsuobushi vinegar

Place both ingredients in a large cryovac bag. Steam at 65°C for 2 hours. Strain through filter paper.

 

Beef + bonito sauce

Beef reduction, above

Katsuobushi vinegar, to taste

Salt, to taste

Bring sauce base to a boil. Season with vinegar and salt.

 

Kuzu

Make a slurry out of the kuzu and a small amount of beef sauce. Add slurry and bring to a boil. Adjust seasoning if necessary.

 

Beef fat

Place fat into cryovac bags. Steam at 95°C for 4 hours. Strain through a fine chinois. Chill. Remove fat from sediment and gelatinous layer.

 

To cook

Preheat oven to 180C.

Onto a pan on medium heat, caramelise all sides of the beef in the beef fat then place into the oven. Cook until the beef reaches an internal temperature of 49C then let it rest for half of the cooking time. Reheat until it reaches an internal temperature of 56C.

 

To serve

Place three dots of cauliflower on one side. Then place three dots of black garlic gel next to above. Place pickled mushrooms on top of the gel. Carve beef in half and place in the middle of the plate. Pour the sauce over the beef. Garnish with green baby leaves or herbs.