Intimate wagyu stew
SERVES 4-6 // PREP TIME 20 MINS // COOK 4 HRS
“Eyal calls this ‘intimate’ wagyu because it used to be made with
the onglet, an intimate part of the cow that there’s only one of and
that few people get to eat,” says Gal. “This dish is all about the long,
slow cook to get the meat to melting point – at Miznon we cook it
overnight for seven to eight hours.”Pictured p96.
1 kg wagyu chuck, cut into
4cm pieces
80 ml (⅓ cup) olive oil
10 gm (¼ cup) coarsely ground
black peppercorns
1 carrot, quartered
lengthways and cut
into chunks
½ parsnip, cut into chunks
½ white onion, quartered
½ long green chilli, finely
chopped
Warm pita pockets and
Israeli pickles, such as
dill-pickled cucumbers,
to serve
Preheat oven to 150°C.
Toss meat in a bowl with 60ml
olive oil and ground pepper
to coat well. Heat a casserole
(preferably cast iron) over high
heat and when it’s very hot,
sear the meat in two batches
stirring occasionally, until deep
golden (5-6 minutes).Transfer
to a plate. Add remaining
olive oil to casserole, then add
vegetables and stir occasionally
to get some colour on them
(3-5 minutes).
Remove casserole from
heat, return the meat to thecasserole and add chilli. Add
enough water to cover meat by
about 2cm and season to taste
with sea salt (the best thing to
do is taste the liquid after it’s
boiled to check seasoning).
Bring to the boil, cover with a
lid and braise in the oven until
tender (3¾-4 hours). Uncover,
increase temperature to 220°C
and cook until liquid is reduced
slightly and meat darkens
(15 minutes). Serve withwarm
pita pockets and pickles.➤