Braised Wagyu beef with caramelised onion gravy recipe

The chefs from Rhodes Mezzanine share a braised Wagyu beef recipe


The Wagyu meat is known for its marbling characteristics and its juicy tenderness and this recipe a must-try for all of you meat lovers out there.

Give it a go and get ready to impress you carnivore friends.

The recipe

•2 large onions
•4 x 90-112g pieces of Wagyu cheek steak

For the sauce
•1 onion, chopped
•1 carrot, chopped
•Sprig of thyme
•1 bay leaf
•2 tomatoes cut into 8
•1 bottle of red wine
•600ml veal or beef jus
•Salt and pepper

1 Peel and finely slice the 2 large onions then cook slowly in a heavy bottomed pan until golden and caramelized.

2 To make the sauce, melt a knob of butter in a braising pan. Add the chopped onion, carrot, sprig of thyme and bay leaf. Cook for 5-10 minutes, allowing to slightly colour and begin to soften.

3 Add the tomatoes and continue to cook for a few minutes. Pour on the bottle of red wine and bring to the boil. Once boiling, allow to reduce by half. Add the jus and bring to the simmer.

4 While the sauce is being put together, season the beef pieces with salt and pepper. Heat a frying pan with the cooking oil. Once hot, add the beef. Sear and colour on all sides, before adding to sauce in the braising dish.

5 Bring to the simmer, cover with a lid and place in the middle of the oven at 160ºC for 2 hours until the beef becomes tender.

6 Once cooked lift the meat from the dish, strain the sauce through a sieve, add the caramelized onions, check the seasoning and pour back over the meat.

7 This can be served with a bowl of mashed potato or potato cakes cooked in clarified butter.

Rhodes Mezzanine is one of 22 restaurants exhibiting at Taste of Dubai 2011.
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