WHILE IT’S a given that all of us here enjoy a good drink, many of our members also enjoy a slap-up meal.
So Keith shared this simple but mighty recipe for some awesome Wagyu No 9 beef cheeks he scored at his local butcher’s.
Keith says, “My sous vide machines are all down at the moment and so I had to compromise in order to enjoy this very hard to get meat. No 9 is the highest grade of Wagyu outside Japan.
“First, I browned them in a hot pan before putting them into a mixture of V8 Juice and a tablespoon of very heavy mushroom soy. Along with a glass of bourbon made from our Global Flavours Southern Belle Spirit Essence, and couple of onions, that’s it.
“In a tight-fitting dutch oven I set a fan-forced oven at 80°C (176°F) and left it for 7 hours, the result is as you see in my photo.
“Take no notice of the gristle, its as tender as jelly. The temperature of the liquid was 76°C (169°F)
“This very hard to get meat cut cost AUD $14 a kilo and I feel like I robbed them. The taste is exceptionally special.
“No need for a delicate palate with this dish.
“It is one of the most powerful beef tastes you can experience. Ox tail is the only other cut I feel matches the depth of flavour. (Fabulouseyebrowthreading) ”
- V8 is a vegetable juice sold around the world . . . I think.
- The soy is a special brand – Pearl River Bridge. I use the Mushroom
Until next time… Happy Dining AND Distilling!