Wagyu beef is so tender and delicious.
As soon as I received my joint of Wagyu casserole beef from Alternative Meats, I tweeted about it. I was that excited.
The funny thing is, I called it Kobe beef and was soon contacted by several different people explaining that Wagyu does not equal Kobe. I have since learned that Wagyu quite literally means ‘Japanese Cow’ and Kobe are of course Japanese cows.
My Wagyu beef was reared in Wales and has a similar marbling to that of Kobe. Whatever you call it, the flavour was absolutely amazing.
You’ve got to cook Wagyu beef with respect so I decided to cook a bhuna. Bhunas are slow cooked. The meat is first lightly fried and then just enough water is add to let it simmer slowly. Extra water is added over the two hour cooking until you are left with quite a dry curry that is so tender.
I couldn’t help myself from trying the meat after the first few minutes of frying. It was still quite red inside and already melt in the mouth tender.
You could of course make this recipe with any red meat but if you really want to treat yourself go for Wagyu or indeed Kobe if you can get it.
1 kilo Wagyu casserole meat cut into one inch pieces
3 tablespoon olive oil
1 large white onion – finely chopped
1 tabelspoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon red chilli powder
1 teaspoon black peppercorns
3 black cardamom pods
1 ince piece of cinnamon or cassia
A pinch of turmeric
1 tablespoon garlic paste
1 tablespoon ginger paste
Salt to taste
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Place a dry frying pan over medium high heat and roast the cumin and coriander seeds for about 30 seconds.
Grind the roasted cumin and coriander into a fine powder with a pestle and mortar or spice grinder.
Now pour in the olive oil into a large pan or wok.
Toss in the chopped onions an fry until the onion becomes soft and translucent.
Add all of the spices and mix well and then add the meat.
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You want to try to brown the meat a little without burning the spices. If the spices begin to burn, add a little water to the pan.
Let the meat fry for about 20 minutes stirring continuously then add the garlic and ginger pastes.
Pour in about 250ml of water and simmer slowly. It will take about 2 hours to cook this curry and you may need to add a little more water during the cooking time.
The Wagyu beef curry is ready when the meat is tender to your liking.
Disclaimer:The Wagyu meat used in this beef curry was supplied to me free of charge to try by Alternative meats.