Wagyu Carpaccio

配料

Pickled Strawberries:

Yield: 35 servings

450 grams strawberries

500 grams red wine vinegar

150 grams honey

5 grams kosher salt

Basturma-Marinated Wagyu:

Yield: 35 servings

425 grams garlic

70 grams dried red chile, toasted

35 grams dried pasilla chile, toasted

70 grams ground cumin, toasted

8 grams ground fennel seeds, toasted

253 grams onions

760 grams kosher salt

3.5 kilograms wagyu

To Assemble and Serve:

Grated pecans

Puffed buckwheat

Grated aged goat’s milk gouda

Red watercress

步骤

For the Pickled Strawberries:

Place strawberries in a nonreactive container and set aside. In a pot over medium heat, add vinegar, honey, salt, and 350 grams water. Bring to a simmer, then remove from heat. Let cool, then pour brine over strawberries to fully submerge. Cover and refrigerate 3 days. Transfer to a work surface and slice strawberries into bite-sized pieces. Transfer to an airtight container and refrigerate.

For the Basturma-Marinated Wagyu:

In a food processor, combine garlic, chiles, spices, onions, and salt. Set aside. On a work surface, portion wagyu into 450-gram pieces. Generously coat with garlic marinade. Transfer to a wire rack and refrigerate, uncovered, 2 days. On a work surface, place marinated wagyu and remove excess marinade. Transfer to an airtight container and refrigerate overnight. Then next day, return beef to a work surface and thinly slice. Set aside

To Assemble and Serve:

Shingle Basturma-Marinated Wagyu on a serving plate. Garnish with desired amount Pickled Strawberries, pecans, buckwheat, gouda, and watercress.