The broth: • water to parboil the bones • water to simmer the bones down to 4 pints of broth • Wagyu grass fed beef bones, parboiled, scrubbed and rinsed • thumb fresh ginger spice, cut in match sticks • lemon grass • Star Anise seeds • Fennel seed • Coriander Seed • nutmeg whole • Cloves • Cinnamon stick from Saigon •
taco shells or make fresh • boiling water • Masa flour • Wagyu minced beef • frozen black beans or make fresh • greek yoghurt • grated cheese • shredded lettuce • chopped red onion • chopped sweet pepper • chopped red ripe tomato • Chopped green onion garnish •
Wagyu beef brisket top part, top part is called the point, flat part is called the skirt • For the dry rub: • truffle broth or beef broth • ground pepper from freshly smoked green peppercorns • wildflower honey • sliced garlic cloves • Smoked paprika powder • For the glaze: • Apple cider • Wildflower Honey • apple cider vinegar • sliced shallots •
wagyu top sirloin cap, called Picanha steak, fat cap on, usually 6” wide, 10” long and 2” thick • molten butter with 2 cloves crushed garlic and 1Tbs crushed green peppercorns • Flaked Maldon seasalt on the side
Double 8 Cattle Company Fullblood Wagyu Eye of Round Roast (cut in half widthwise if your Dutch oven isn’t large enough for the full roast length) • Garlic Cloves (sliced in half) • Kosher Salt (to season) • Freshly Ground Black Pepper (to season) • Grapeseed Oil • Pancetta (diced) • Yellow Onions (diced) • Carrots (peeled and diced) • Celery (diced) • Roma Tomatoes (large diced) • Tomato Paste • Red Wine •
