Wagyu Beef Recipe - Great British Chefs

Stonham farm Wagyu beef with oxtail and barley

Main
challenging
4
5 hours

PT5H

Warm, rich and with a perfectly even distribution of fat, Wagyu beef is a prized variety - and its price reflects that. If you do lay your hands on some, why not try out this exquisite recipe from Gary Jones, Head Chef at Le Manoir aux Quat'Saisons.

Discover more:

Share recipe

Related recipes

Wagyu sukiyaki – beef hotpot with tofu, shiitake and vegetables

Hideki Hiwatashi

O Y S T E R S A U C E B E E F F I L L E T & E G G Y O L K C L AY P O T

Oyster sauce beef fillet and egg yolk claypot

Jeremy Pang

Bistec escabechado – escabeche steak

Martin Morales

Tournedos Rossini

Richard Turner

Beef tartare tostadas, cured egg yolk, habanero

Nud Dudhia, Breddos Tacos

Ingredients

print recipe

shopping List

Metric

Imperial

Wagyu beef fillet

320g of Wagyu beef fillet
salt
vegetable oil

Braised heart

1 ox heart
1 onion, large dice
1 carrot, large dice
1 sprig of fresh rosemary
500ml of beef stock
vegetable oil

Braised oxtail

500g of oxtail, cut into sections
1 onion, large dice
1 carrot, large dice
1 garlic clove, large dice
1 sprig of fresh thyme
500ml of beef stock
plain flour for dusting
1 1/2 tsp plain flour
1 tbsp of tomato purée
200ml of red wine
olive oil

Ravioli filling

12g of fresh horseradish, grated
salt to taste
black pepper to season
1 knob of butter

Pasta dough

250g of pasta flour
6 egg yolks
3g of salt
1 egg, for egg wash

Red wine jus

150g of banana shallot, thinly sliced
50g of unsalted butter
390g of button mushrooms, finely sliced
100ml of red wine essence
600ml of brown chicken stock, reduced to 100ml
600ml of white chicken stock, reduced to 100ml
90g of button mushrooms, finely sliced
25ml of whipping cream
1g of ground black pepper
2g of salt
18ml of Cabernet Sauvignon vinegar
10g of chives, chopped
3g of fresh tarragon

Chargrilled shallots

2 banana shallots, large
50ml of olive oil
2g of salt
1g of ground black pepper
3g of garlic cloves, thinly sliced
3g of fresh thyme

Pickled Thai shallots

4 Thai shallots
200ml of water
4g of salt
10ml of water
10ml of red wine vinegar
7.5g of caster sugar
1 pinch of salt, small
1 pinch of black pepper, small
1/4 star anise
1/2 sprig of fresh thyme
1/2 garlic clove, thinly sliced

Toasted garlic

10ml of olive oil
20g of garlic cloves, thinly sliced (1mm)

Pearl barley

110g of pearl barley
35g of white onion, finely diced
25g of butter
35g of celery, finely diced
1.5g of caster sugar
230ml of white chicken stock
1 bouquet garni
1 sprig of fresh rosemary

Pearl barley to finish

60ml of whipping cream
40g of creamed horseradish
100ml of chicken stock
3g of chives, chopped

print recipe

shopping List

Vac pac maker
Water bath
Blast chiller
Twine

Start with the heart. Trim any fat off and use a pair of kitchen scissors to cut off any large pieces of the connective tissue around the top of the meat

1 beef heart

Truss the heart with twine so it is evenly shaped. Place a heavy-based pan over a medium/high heat. Brown in the vegetable oil on all sides until golden brown

vegetable oil

Add the onion, carrot, rosemary and beef stock. You may need a little extra water to ensure the beef is completely submerged. Bring to a boil, reduce to a gentle simmer and cook for 4 hours until tender

1 onion, large dice
1 carrot, large dice
1 sprig of fresh rosemary
500ml of beef stock

Lightly flour the oxtail pieces. Place a pan over a high heat and add olive oil. Once the pan is scorching hot, add the floured oxtail. Cook until evenly browned all over. Remove from the pan and place on absorbent kitchen towel

500g of oxtail, cut into sections
plain flour for dusting
olive oil

Reduce the heat slightly to medium and add a dash of fresh olive oil. Add the vegetables, garlic and the thyme to the pan. Cook gently until soft and then stir through the tomato purée and the remaining flour

olive oil
1 onion, large dice
1 carrot, large dice
1 garlic clove, large dice
1 sprig of fresh thyme
1 1/2 tsp plain flour
1 tbsp of tomato purée

Cook for 5 minutes, then add the wine and allow to reduce by half. Add the beef stock and the oxtail pieces. Bring to a gentle simmer, cover and cook until very tender. This should take 3-4 hours

500ml of beef stock
200ml of red wine

Once braised, remove the meat from the liquid and allow to cool. Pass the liquid through a fine sieve and then return to a pan over a high heat. Reduce until you have a gravy-like consistency. Combine 240ml of the gravy with 240g of braised oxtail, horseradish, butter and seasoning to form a moist filling for the ravioli. Allow to cool

12g of fresh horseradish, grated
salt to taste
black pepper to season
1 knob of butter

For the pasta, combine the flour, salt and egg yolks in a bowl until the mixture resembles breadcrumbs. Knead to form a dough, wrap in cling film and leave to rest for 30 minutes in the refrigerator

250g of pasta flour
6 egg yolks
3g of salt

Roll the pasta dough through a pasta machine, starting from the widest setting, and gradually going down the settings until the arrow is between 0 and 1. Repeat the rolling process on the last setting to ensure there is a consistent finish to the thickness of the dough. The pasta should be dry, but with no cracks and slightly elastic

To make the ravioli, cut your sheets of rolled pasta into 50cm lengths. Place a sheet of pasta on a lightly floured work surface and brush lightly with the egg wash. Place small teaspoons of the oxtail mixture in 2 rows with 10cm gaps between each one. There should be 8 balls of oxtail in total on the sheet of pasta

1 egg, for egg wash

Take another sheet of pasta and gently cover the oxtail balls. Stretch the dough over to meet the edges of the bottom pasta sheet and press gently around each ball to form a dome

Using a 7cm pastry cutter, cut out the raviolis around the oxtail filling. Pick each ravioli up individually and using your thumb and forefinger, squeeze out any air and seal the edges. Store on a tray lined with a clean tea towel. Repeat the process until all of the mix is enclosed

For the red wine jus, lightly colour the sliced shallots in 50g butter. Add the 390g of sliced mushrooms and continue to colour until golden, do not over-caramelise. Combine both stocks, the caramelised mushrooms, shallots and the red wine

150g of banana shallot, thinly sliced
390g of button mushrooms, finely sliced
50g of unsalted butter
100ml of red wine essence
600ml of brown chicken stock, reduced to 100ml
600ml of white chicken stock, reduced to 100ml

Bring to the boil, skim, and cook for 20 minutes. Skim constantly to remove any scum that rises to the surface. Pass through a fine strainer and reduce quickly to make a jus. To retain freshness and flavour during reduction process, add the 90g of fresh mushrooms, vinegar and cream. Adjust the seasoning, add the tarragon and chives, pass again through the fine strainer and set aside

25ml of whipping cream
1g of ground black pepper
2g of salt
10g of chives
3g of fresh tarragon
18ml of Cabernet Sauvignon vinegar
90g of button mushrooms, finely sliced

For the chargrilled shallots, place them in a sous-vide bag with oil, salt, pepper, garlic and thyme and cook for approximately 25 minutes at 100˚C steam setting. Allow to cool, remove from the bag and drain on absorbent kitchen towel. Coat with a little oil and chargrill on one side before serving

2 banana shallots, large
50ml of olive oil
2g of salt
1g of ground black pepper
3g of garlic cloves, thinly sliced
3g of fresh thyme

For the pickled Thai shallots, blanch the shallots in boiling water in one pan until two thirds cooked, approximately 3-4 minutes. Combine the remaining ingredients in a second pan and bring to the boil. Add the shallots from the first pan into the second and simmer for 2 minutes until tender, but still with a little bite

4 Thai shallots
200ml of water
4g of salt
10ml of water
10ml of red wine vinegar
7.5g of caster sugar
1 pinch of salt, small
1 pinch of black pepper, small
1/4 star anise
1/2 sprig of fresh thyme
1/2 garlic clove, thinly sliced

Remove from the heat and cool in a blast chiller. Trim the bases to enable them to stand upright on the plate and reduce a little of the cooking liqour to glaze

For the crispy garlic, cut the garlic on a mandolin into 1mm thick slices. Warm the olive oil and add the garlic, cook until golden brown. Remove from the oil immediately and drain on absorbent kitchen towel

10ml of olive oil
20g of garlic cloves, thinly sliced (1mm)

To cook the pearl barley, sweat the onions in the butter until tender in a heavy-based saucepan. Add the celery and cook for a further 2 minutes. Add the barley and sugar and cook for a further 2 minutes

35g of white onion, finely diced
25g of butter
35g of celery, finely diced
110g of pearl barley
1.5g of caster sugar

Next, add the stock and bouquet garni, cover with greaseproof paper and cook for approximately 22 minutes at 180˚C/gas mark 4 in the oven. Season to taste and infuse with rosemary

230ml of white chicken stock
1 bouquet garni
1 sprig of fresh rosemary

For the wagyu fillet, generously season the steak with salt. Heat a cast iron pan until extremely hot and then remove from the heat. Preheat the oven to 200˚C/gas mark 6. Add a little vegetable oil to the pan and then lay down the steaks

320g of Wagyu beef fillet
salt
vegetable oil

To cook further, place in the oven for the desired cooking time - 1 minute for medium rare (increase this number by 2 minute increments for medium, medium-well and well-done finishes). Remove the steaks from the oven and set aside to rest for 4 minutes

Warm the heart in chicken stock, add the barley and warm gently. Add the cream and horseradish and finish with some chopped chives

1 beef heart

Before serving, cook the ravioli in boiling water for 2 minutes

60ml of whipping cream
40g of creamed horseradish
100ml of chicken stock
3g of chives

Arrange the pearl barely in the middle of each plate, followed by both shallots, ravioli and finally the beef. Spoon over the warm red wine jus and finish with some toasted garlic

Discover more: