Delicious Wagyu dishes. WAGYU STEAK TARTARE WITH SOFT-BOILED EGG, BLACK BREADCRUMBS, AND PICKLED WATERMELON RIND (credits to http://thelocalpalate.com/ and Kieran Wagner) [Recipe] (Ingredients) -
4 ounces Strube Ranch Wagyu skirt steak
1 teaspoon chopped capers
½ teaspoon hot sauce
½ teaspoon chopped shallot
½ teaspoon ketchup
1 tablespoon olive oil
1 tablespoon chopped chives
Salt and pepper, to taste
Black breadcrumbs (recipe follows)
2 soft-boiled eggs (recipe follows)
Pickled watermelon rinds, or pickles of choice (recipe follows) - For Black Breadcrumbs
1 quart warm water
2 tablespoons yeast
2 quarts bread flour
2 tablespoons squid ink
2 tablespoons salt
Soft Boiled Eggs
4 eggs - Pickled Watermelon Rind
Watermelon rind, as much as you have (or whatever you have to pickle)
1 cup cider vinegar
1 cup water
2 tablespoons salt
2 tablespoons sugar
2 bay leaves
1 tablespoon peppercorns
1 tablespoon mustard seeds
1 tablespoon fennel seeds
1 tablespoon chili flakes (Directions) - For Tartare
Grind the steak, or hand-chop very finely. Add all tartare ingredients, taste, and season with salt and pepper.
Place a mound of tartare in the middle of two plates, sprinkle crumbs all around. Rest egg on the side of plate and make a slice so the yolk runs out. Garnish with pickles and serve immediately.
For Black Breadcrumbs
Bloom yeast in water in the bowl of a standing mixer for about 15 minutes.
Add flour and squid ink. Mix lightly with dough hook attachment to incorporate flour. Let sit for 20 minutes as flour hydrates.
Add salt and mix for 2 minutes (again with the hook) to incorporate salt. Turn dough into a metal bowl and leave at room temperature to rise for 4 hours.
When dough has doubled in size, punch it down, and turn it over . Wrap in plastic wrap and refrigerate overnight.
Preheat oven to 500 degrees. Divide dough and fold each half into itself, creating a round loaf. Place seam side down on baking tray. (Note: It doesn’t have to be perfect; remember it’s going to be crumbs.) Bake for roughly 40 minutes, start checking at 30 minutes to see if it feels done.
Once cooled, do want you want with it. We turn it into bread