Smoky Stout-Braised Wagyu Whole Shank with Creamy Polenta.
You can have Smoky Stout-Braised Wagyu Whole Shank with Creamy Polenta using 31 ingredients and 7 steps. Here is how you cook that.
Ingredients of Smoky Stout-Braised Wagyu Whole Shank with Creamy Polenta
- You need 1 of Double 8 Cattle Company Fullblood Wagyu Whole Boneless Shank.
- You need 2 of Shallots (peeled and large diced).
- You need 3 of Large Carrots (peeled and large diced).
- Prepare 2 HEAD of Garlic (tops trimmed off and left whole).
- You need 1 1/2 CUP (11.5 OZ) of CAN) Fire Roasted Diced Tomatoes.
- Prepare 4 CUP of Beef Stock.
- You need 4 CUP of Stout Beer.
- It's 2 of Leeks (green parts discarded, white parts cut into half-inch-thick coins).
- Prepare 3 SPRIG of Thyme (whole).
- Prepare of Slurry.
- Prepare 3 TBSP of Cornstarch.
- You need 1/4 CUP of Water.
- It's of Rub.
- It's 1/4 CUP of Ancho Chile Powder.
- It's 1/4 CUP of Smoked Paprika.
- It's 1/4 CUP of Kosher Salt.
- Prepare 3 TBSP of Granulated Garlic.
- Prepare 3 TBSP of Ground Cumin.
- You need 3 TBSP of Ground Coriander.
- It's 2 TBSP of Aleppo Pepper.
- You need 2 TBSP of Oregano.
- Prepare 3 TBSP of Dark Brown Sugar.
- You need of Polenta.
- You need 4 CUP of Milk.
- You need 1 of Yellow Onion (minced).
- Prepare 2 TBSP of Butter.
- You need 1 1/2 CUP of Polenta.
- Prepare 3 TBSP of Garlic (minced).
- It's 1 CUP of Shredded Parmesan Cheese.
- Prepare 2 TSP of Kosher Salt.
- You need 3/4 CUP of Heavy Cream.
Smoky Stout-Braised Wagyu Whole Shank with Creamy Polenta step by step
- PREPARING THE RUB Mix all of the rub ingredients (ancho chile powder, smoked paprika, kosher salt, granulated garlic, ground cumin, ground coriander, Aleppo pepper, oregano, and dark brown sugar) together in a small bowl. This is your rub. Spread the rub onto a baking sheet. Place the Fullblood Wagyu boneless whole shank (unfolded) on top of the rub, and cover the meat with the rub. Once the shank is completely coated in the rub, cover it and refrigerate for 24-48 hours..
- Pull the shank from the refrigerator, and cut it into 3-inch pieces.NOTE: You can leave the shank whole but it will take much longer to cook (approximately 10 hours). Chef suggests cut-ting it into smaller pieces..
- PREPARING THE BRAISED FULLBLOOD WAGYU SHANK Preheat the oven to 280°F. In a large roasting pan, add the peeled and diced shallots, peeled and diced carrots, whole garlic heads (tops trimmed off), fire roasted diced tomatoes, beef stock, stout beer, leeks (white parts cut into half-inch-thick coins), and sprigs of thyme. Place the pieces of Fullblood Wagyu shank into the liquid. Cover the roasting pan with aluminum foil. Place the roasting pan in the oven, and braise the shank for 6 hours..
- Pull the roasting pan carefully from the oven, and pull out the pieces of shank. Place the braising liquid in a large stainless steel saucepan, and reduce on high heat until you have 3 cups of liquid left. This will take 20-25 minutes. While the liquid is reducing, make the polenta..
- PREPARING THE POLENTA In a medium size saucepan, melt the butter and add in the minced yellow onion. Cook until the onion is translucent, and fold in the minced garlic. Add in the milk, and bring to a simmer. Once the milk is at a simmer, whisk in the polenta (corn grits). Stir constantly with a wooden spoon for 15 minutes or until the polenta is soft and creamy. Add in the heavy cream and shredded parmesan cheese. Season to taste with kosher salt..
- FINAL STEPS Once the braising liquid is reduced to 3 cups, strain the liquid through a mesh strainer into a saucepan. Mix together the cornstarch and water for the slurry. Then, whisk the slurry into the pot. Heat on medium heat until the sauce has thickened. Then, turn off the heat, and season the sauce to taste with kosher salt and freshly ground black pepper..
- Shred the braised shank into bite-size pieces, and mix the beef into the sauce. Place the creamy polenta on a large platter.Top with the sauce-covered pieces of Wagyu shank. Serve warm, and enjoy!.