3 COURSE WAGYU MENU WITH BRAISED BEEF

Preparation of Wagyu tartare (appetizer)

1. First, cut the meat into slices no more than 0.5 cm thick. Then, cut the slices into very thin strips and very small cubes.
2. Now place the diced Wagyu beef in a bowl and add the olive oil. Stir everything well so that the meat is evenly coated. This is important because otherwise the acids in the other ingredients can turn the meat gray. This would make the tartare look less appetizing.
3. Finely chop capers, shallot, gherkins, and chives and mix them with ketchup, mustard, salt, sugar, kecap manis, and lemon zest into the Wagyu beef. Stir everything well and chill the tartare.
4. Then arrange the tartare alongside the bread toasted in Wagyu fat. The bread provides a wonderful contrast to the delicate tartare.

Preparation of Wagyu pot roast with polenta and vanilla carrots (main course)

1. Sear the meat: Season short ribs, chuck roast, or rump roast generously with salt and pepper. Heat the olive oil in a large Dutch oven and sear the meat on all sides until nicely browned. Then remove it from the pot and set aside.
2. Sauté the vegetables: In the same pot, sauté the onions, carrots, celery, and garlic over medium heat until lightly caramelized (about 5-7 minutes). Add the tomato paste and sauté briefly to intensify the flavor.
3. Deglaze with red wine: Pour the red wine into the pot, stir, and scrape up any browned bits from the bottom. Briefly bring the wine to a boil (about 10 minutes) to intensify the flavor.
4. Add beef stock and herbs: Add the beef stock, bay leaves, rosemary, and thyme. Return the short ribs or roast to the pot so they are covered by the liquid. Add a little water or more stock if needed.
5. Slow braising: Place the lid on the pot and braise the Wagyu beef in a preheated oven at 160°C for about 4-5 hours. The meat should be beautifully tender at the end of the cooking time.
6. Cool and rest: After braising, let the Wagyu beef cool in the pot and refrigerate overnight. This intensifies the flavors and allows the fat to rise to the surface of the sauce.

Process further the next day:

1. Remove the fat: The next day, carefully skim off the settled fat from the surface of the sauce.
2. Reduce the sauce: Remove the meat from the sauce and set aside. Simmer the sauce uncovered over medium heat until it thickens and intensifies. Season with salt and pepper to taste.
3. To reheat: Place short ribs, chuck roast or rump roast back into the sauce and reheat over low heat until hot again.

Preparation of the Parmesan polenta:

1. To cook polenta: Bring water or vegetable broth to a boil in a pot. Gradually whisk in the polenta and cook over low heat for about 20 minutes, stirring occasionally, until creamy.
2. To refine: Stir butter, grated Parmesan cheese and cream into the polenta and season with salt and pepper.

Preparation of the vanilla carrots:

1. Prepare the carrots: Peel the carrots and halve them lengthwise. Then cut the halves diagonally into pieces approximately 3cm in size.
2. Sauté the carrots : Heat Wagyu fat and butter in a pan, add the carrots, season with salt, and sauté until golden brown. Finally, stir in the vanilla paste.

Serving:

Arrange the creamy Parmesan polenta on plates. Place the tender Wagyu beef on top and drizzle with the reduced red wine sauce. Garnish with fresh herbs such as parsley or thyme, if desired.

Preparation of cheesecake with bresaola crunch (dessert)

1. Prepare the base: Finely crush the Biscoff Lotus biscuits in a food processor. Add the melted butter to the biscuit crumbs and mix well. Line the base of a 24 cm springform pan with parchment paper, grease the sides, and spread the biscuit mixture evenly over the base. Press down firmly. Bake the base in a preheated oven at 180°C for about 10 minutes, then let it cool.
2. Cheesecake filling: In a bowl, beat the cream cheese and sugar until creamy. Add the sour cream, vanilla extract, lemon zest, lemon juice, and cornstarch, and mix until smooth. Whisk the eggs and gradually add them to the mixture, mixing well after each addition. Pour the filling onto the cooled cookie crust, let it sit briefly, and gently tap the pan a few times on the work surface to release any remaining air bubbles. Bake the cheesecake at 160°C (325°F) for about 50-60 minutes, until the filling is firm but still slightly wobbly in the center. Let the cake cool in the turned-off oven with the door slightly ajar, then refrigerate for at least 4 hours, or preferably overnight, to set completely.
3. Mulled wine glaze: Heat the prepared mulled wine in a saucepan (do not boil). Stir the dissolved potato starch into the warm liquid and bring to a boil briefly, stirring constantly, until the glaze thickens. Let it cool and pour it over the cheesecake before serving.
4. Bresaola Crunch: Cut the bresaola into thin strips and fry in a pan without oil with brown sugar until crispy. Drain on kitchen paper and sprinkle over the cheesecake as a crunchy topping before serving.