Wagyu Beef at its Best – at Home

When GoFresh sent me this Wagyu beef for review, I was skeptical. I had never succeeded in cooking a perfectly done steak at home and they always turned out tough!

I did some googling and found that Wagyu beef does not requires searing to render its fats out of the steak. You want to use gentle heat to cook it so that its fats marbling retains in the steak for optimal flavour. Do check out this video for cooking tutorial.

So, I decided to try two methods of cooking this wagyu steak. One using a non-stick pan with gentle heat and another done on a cast iron grill pan with high heat.

I was told the marbling grade for this steak is 6/7. The cattles are fed 1 litre of wine a day for sixty days before production. The end product is a true delicacy. The meat has a sweeter flavour that lifts the quality even further. 

Using a non-stick pan and small fire, add 2 tbsp of oil and fry some garlic slices to flavour the oil. Set aside when they turned golden browned.

Season the wagyu beef with sea salt and freshly grounded black pepper.

Gently laid it on the non-stick pan.

Gently flipped your steak three to four times until your desired doneness.

You don't have to rest this steak so do serve it immediately.

It will toughen up when cooled.

For the first time, I made a perfect steak. It is juicy and melt in the mouth!

Serve with garlic and more sea salt on the side.

And here's another method using high heat to sear the wagyu steak.

Using a cast iron grill pan, heat it so hot that a droplet of water sizzles & evaporates in 1 second. And it is ready for searing your steak.

Season your wagyu steak with sea salt and freshly grounded black pepper on both sides.

Laid it onto your grill pan and immediately lower to small fire. Note that I did not use any oil. Mark your steak position visually at 10am. When the steak no longer sticks and can be lift up from the pan, turned it position at 2pm.

Flipped your wagyu steak to the other side and do the same for grill marks. Fry until your desired doneness. Serve immediately with some caramelised onions and greens.

The result is also a juicy and melt in the mouth steak done so perfectly!

Enjoy these Australian wine-fed Wagyu beef at GoFresh now!

Usual price at $14 per 100g.

Now at $11 per 100g.

To enjoy this exclusive offer, simply enter the promotion code ‘wagyuSHC’.

How to use the promotion code

Enter the promotion code "wagyuSHC" in the gift certificate section. Once entered, click " Apply gift certificate". The code will automatically be applied to the shopping cart. After which, proceed to checkout. 

Terms

• Coupon code cannot be used in conjunction with other promotion.

• Promotion period: 18th July - 31st July 2014

Exclusively for members of Singapore Home Cooks

- This is a sponsored post by GoFresh -

Overnight Beef Stew

I have made beef stew several times with different beef cut and the beef always turned out dry. The only time it was good was using oxtail because it was so rich in gelatin and the meat came out tender and moist.

Sandy Yap shared her tips in Singapore Home Cooks and advised to cook this in a covered pot in the oven for 1 to 2 hours. Indeed, the meat turned out fork tender and not dry at all. I had left the covered cast iron pot in the oven at 180 degrees for an hour. The pot was left untouched in the oven overnight. The next morning, mushrooms and potatoes are added and simmered on stove until softened before serving with toast. If you don't mind this rustic way of cooking your beef stew, do give it a try.


Ingredients
300 gm beef shin with some fats marbling, cut into 1 inch chunks
500ml beef stock
2 large tomatoes, cut quarters
2 potatoes, cut chunks
2 tbsp of butter
2 tbsp plain flour
1 whole garlic, with skin on
1 large red onion, cut quarters
1 carrots, cut chunks
1 box of fresh button mushrooms
1 cup of water
1 tsp dried Italian herbs
1 dried bay leaf


Method

1. Preheat your oven at 180 degrees.
2. Using a cast iron pot, melt your butter.
3. Fry the garlic and onions until fragrant.
4. Push garlic and onions aside, brown your beef chunks.
5. Coat the beef chunks with plain flour by sprinkling over them. Stir well.
6. Add 1 cup of beef stock and scrap up the brown bits at the bottom of the pot.
7. Add the rest of the beef stock and carrots. Add a few dashes of italian herbs and bay leaf.
8. Bring to a simmer.
9. Place cast iron pot in oven with lid on.
10. Adjust timer to 1 hour and let it sit in the oven overnight.
11. Next morning, add potatoes, mushrooms and additional water if necessary.
12. Simmer until potatoes turned soft.
13. Season with salt if necessary.
14. Serve with some toast.

Note

280 gm of beef shin cost $9.20 from Cold Storage

Other attempt

Consumed this beef stew straight after one hour in the oven. No issue!

Served them with mashed potatoes, brussel sprouts and mushrooms.

To prepare brussel sprouts, rinse and slice two handful of them into halves. Melt 50gm of butter. Add some salt and freshly grounded black pepper. Toss the brussel sprouts to coat them evenly with butter. Turn them with the core facing down onto the pan to brown them. It will takes about a total of 10 mins to cook them.

To prepare one punnet of fresh button mushrooms, simple wipe away dirt and remove stems. Sauté mushrooms with 50gm butter, salt and black pepper. Cook until softened.

To prepare mashed potatoes, cut three large potatoes into large chunks and boil until softened. Drained away water. Using a handheld blender, mashed potatoes with half cup of milk, 50gm butter and some salt.