Main courses

Wagyu Chuck Braised in Chipotle Morita & Heirloom Citrus

Name: Wagyu Chuck Braised in Chipotle Morita & Heirloom Citrus
Cuisine: Italian
Ingredients: 5 kg / 53 oz Prime Wagyu Chuck (Marble Score 9+), 3cm cubes; 50 g / 1.7 oz Rendered Wagyu beef tallow or marrow fat; 3 Échalions (banana shallots), brunoise; 6 cloves Peruvian purple garlic, germ removed and microplaned; 2 fresh Bay Laurel leaves; 4 Chipotle Morita pods, seeded and toasted; 1 tsp / 2 g Cumin seeds, toasted and stone-ground; 1 tsp / 1.5 g Mexican Oregano, sun-dried; 200 ml / 6.7 fl oz Artisanal Oaxacan Mezcal (Espadín); 500 ml / 17 fl oz 48-hour roasted veal demi-glace; Zest and juice of 4 Heirloom Persian limes; 1 Finger lime (for caviar pearls)

A luxurious, single-vessel study in flavor building, combining rich prime Wagyu chuck with smoky chipotle morita chiles and bright heirloom citrus. Dish Type: Main Course / Braised Meat Time: Prep: 45 mins | Cook: 4 hrs | Total: 4 hrs 45 mins Difficulty: Intermediate-Advanced Servings: 6-8 Kcal: 750 kcal per serving Garnish: Hand-pressed nixtamalized blue corn tortillas, micro-cilantro, shaved watermelon radish. Notes: Keep the braise at a gentle simmer (90°C) to prevent the Wagyu muscle fibers from toughening. Adjust the fresh lime juice at the end to properly balance the rich fat.

Easy

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Method

1
Preparation & Tempering: Remove the Wagyu from the refrigerator 45 minutes before cooking. Pat the meat completely dry with paper towels to ensure a great sear. Season generously with salt. Finely dice your shallots, mince the garlic into a paste, and gently toast the chipotle morita chiles in a dry pot until fragrant. Blend the chiles with a small splash of warm demi-glace to form a smooth puree.
2
Searing the Wagyu: Heat a heavy Dutch oven over medium-high heat. Melt the beef tallow until it is shimmering. Sear the Wagyu cubes in small batches to avoid crowding the pan, which would cause the meat to steam instead of brown. Aim for a deep, dark mahogany crust on all sides. Once browned, remove the beef and set aside.
3
Sweating Aromatics & Spices: Lower the heat to medium-low. Add the diced shallots to the leftover beef fat in the pot. Cook until they are soft, translucent, and slightly sweet. Stir in the garlic paste, ground cumin, and Mexican oregano, cooking for about 60 seconds until highly fragrant.
4
Deglazing: Turn the heat back up and pour in the Mezcal. Use a wooden spoon to aggressively scrape up all the delicious browned bits (fond) stuck to the bottom of the pot. Let the liquid boil and reduce by two-thirds until it becomes a thick, syrupy glaze.
5
The Slow Braise: Return the seared beef to the pot along with any juices that have pooled on the plate. Stir in the chipotle puree, veal demi-glace, and bay leaves. The meat should be three-quarters submerged. Cover tightly and bake in a 135°C (275°F) oven for 3.5 to 4 hours until the beef is incredibly tender but still holds its shape.
6
Reducing & Glazing: Remove the pot from the oven, take out the bay leaves, and skim off any excess fat from the surface. Place the pot on the stove over medium heat to reduce the liquid until it thickly coats the back of a spoon. Gently fold the beef to coat it in the glossy, smoky sauce.
7
Finishing Touches: Take the pot off the heat. Stir in the Persian lime juice and zest to add a bright contrast to the rich Wagyu. Serve alongside warm blue corn tortillas, garnished with finger lime pearls, shaved radish, and micro-cilantro.