Wagyu Beef Cheek Thai Green Curry with Rice

Name: Wagyu Beef Cheek Thai Green Curry with Rice
Total time: 7200 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef Cheeks (2 cheeks cut into 1 inch cubes); 3 TBSP Grapeseed Oil; Kosher Salt & Freshly Ground Black Pepper (to season); 1 CUP Beef Stock; 1 Large Yellow Onion (julienned); 1 CUP Water (optional/if needed to thin out curry); 4 CUP Coconut Milk; 2 Large Carrots (peeled and cut into thin strips - 1/4 inch thick); 1 Large Red Bell Pepper (thin slices); Fish Sauce (to season, optional ingredient); 1/2 TSP Coriander Seeds (roasted); 1/2 TSP Cumin Seeds (roasted); 5 Black Peppercorns (whole); PINCH Nutmeg (if using whole nutmeg, use a few grates on a microplane zester); 3-4 Thai Chiles (stems removed); 2 PINCH Kosher Salt; 2 Whole Shallot (chopped); 2-3 Garlic Cloves (chopped); 1 STALK Lemongrass (beaten with the back of a knife, then chopped); 1 Lime (zested); 1 BUNCH Cilantro (leaves and stems); 2 INCH Galangal Root (chopped); 1 INCH Turmeric (chopped); 1 BUNCH Thai Basil (leaves only); 3-4 Kaffir Lime Leaves (torn); 1 CUP Water; 3 CUP Water; 2 TSP Kosher Salt; 1 1/2 CUP Jasmine Rice

Double8CattleCompany @double8cattlecompany

Wagyu Beef Cheek Thai Green Curry with Rice

Double8CattleCompany @double8cattlecompany

Saved

Ingredients

4 1/2 hours

6 servings

1 PACKAGEDouble 8 Cattle Company Fullblood Wagyu Beef Cheeks (2 cheeks cut into 1 inch cubes)
3 TBSPGrapeseed Oil
Kosher Salt & Freshly Ground Black Pepper (to season)
1 CUPBeef Stock
1Large Yellow Onion (julienned)
1 CUPWater (optional/if needed to thin out curry)
4 CUPCoconut Milk
2Large Carrots (peeled and cut into thin strips - 1/4 inch thick)
1Large Red Bell Pepper (thin slices)
Fish Sauce (to season, optional ingredient)
Green Curry Paste
1/2 TSPCoriander Seeds (roasted)
1/2 TSPCumin Seeds (roasted)
5Black Peppercorns (whole)
PINCHNutmeg (if using whole nutmeg, use a few grates on a microplane zester)
3-4Thai Chiles (stems removed)
2 PINCHKosher Salt
2Whole Shallot (chopped)
2-3Garlic Cloves (chopped)
1 STALKLemongrass (beaten with the back of a knife, then chopped)
1Lime (zested)
1 BUNCHCilantro (leaves and stems)
2 INCHGalangal Root (chopped)
1 INCHTurmeric (chopped)
1 BUNCHThai Basil (leaves only)
3-4Kaffir Lime Leaves (torn)
1 CUPWater
Jasmine Rice
3 CUPWater
2 TSPKosher Salt
1 1/2 CUPJasmine Rice

Saved

Steps

4 1/2 hours

1

PREPARING THE GREEN CURRY PASTE
Place the roasted coriander seeds, roasted cumin seeds, whole black peppercorns, pinch of nutmeg, Thai chiles (stems removed), pinches of kosher salt, chopped shallot, chopped garlic cloves, beaten and chopped lemongrass, lime zest, cilantro, chopped galangal root, chopped turmeric, Thai basil leaves, torn kaffir lime leaves, and water in a blender. Blend until smooth, and reserve
2

PREPARING THE FULLBLOOD WAGYU BEEF CHEEKS
Heat a Dutch oven over medium-high heat. Add in the grapeseed oil. Season the pieces of Fullblood Wagyu beef cheeks with kosher salt and freshly ground black pepper.Once the oil is hot, add in the pieces of Wagyu beef, and sear. Sear the beef for 2 minutes on each side to get a nice, deep caramelization. Deglaze the pan with the beef stock, while using a wooden spoon to scrape the bottom of the pan (releasing anything stuck to the bottom).
3

Add in the julienned yellow onions, and sauté. Once the beef stock is reduced by half, mix in half of the green curry paste (reserve the other half).Cook for 5 minutes on medium heat. Once the pot is up to a simmer, reduce the heat to low. Cover the Dutch oven with a lid. Let the Wagyu beef cheeks braise for 4 hours, while stirring occasionally.NOTE: The Dutch oven contents should not be boiling at all.
4

PREPARING THE JASMINE RICE
When the beef is almost done braising, start preparing the rice. In a medium size pot, bring the water and kosher salt to a boil over medium-high heat. Add in the jasmine rice, and stir well. Once the pot is up to a simmer, cover the pot with a lid, and reduce the heat to low. Cook the rice for 15 minutes or until there is no water remaining in the pot. Remove the pot from the heat, but keep the lid on until ready to serve.
5

FINAL STEPS
Once the Fullblood Wagyu beef cheek green curry has braised for 4 hours, add in the carrot strips and the coconut milk. Cook for 15 minutes on low heat. Then, add the red bell pepper slices 5 minutes before serving. Season to taste with Fish sauce (or kosher salt).Serve the Fullblood Wagyu beef cheek Thai green curry over jasmine rice, and enjoy! NOTE: The remaining curry paste (the other half) can be cooled and frozen for up to 6 months.