Aussie Wagyu Featherblade Stew
Aussie Wagyu Featherblade Stew by Luciana Berry, Top Chef Brasil Winner
Luciana Berry, Top Chef Brasil Winner – Aussie Wagyu Featherblade Stew
Ingredients
Serves 2 as starter, 8 as amuse bouche
- 2kg wagyu featherblade
- 300g pancetta
- 2 red onions
- 1 carrot
- 2 celery sticks
- 6 garlic cloves
- 1 spoon paprika
- 1 tin of peeled tomatoes
- 500ml red wine
- 100ml Worcestershire sauce
- 2L beef stock
- 4 bay leaves
- 1/2 spoon of cumin
- 100ml olive oil
- 1/2 parsley
- 1/2 coriander
- 1 spring onion
- Salt
- Black pepper
Method
- Marinate the meat in red wine for 24 hours.
- Brown the meat with salt, black pepper and olive oil on medium to high heat.
- Add chopped pancetta and fry for a few minutes.
- Add the chopped onion, celery and carrot. Cook for 4 minutes on medium heat.
- Add chopped garlic, cumin and paprika. Fry for 2 minutes and add the wine. Deglaze the pan with the wine and add the chopped tomatoes.
- Cook a bit more and add the Worcestershire sauce. Cook for 1 minute.
- Add half of the herbs and leave the other half to add at the end.
- Add the beef stock and bay leaf. Cook in a low heat until tender. Taste to check the salt.
- Add more if it is necessary, then add the other half of the herbs.
