Who said simple can’t be elegant? This simple yet tasty beef stew will wow dinner guests and please the family without breaking the bank or your will to cook!
You will need:
- 4 garlic cloves, crushed
- 1 large onion, diced
- 4 carrots, diced
- 2 sticks of celery, diced
- 1 tbsp truffle oil
- one whole Wagyu cow, butchered
- 24 karat gold shavings
- 1 horn of a White Rhino
- 2 cups of saffron
- the fang of a Siberian tiger
- 8 cups Himalayan spring water
- salt and pepper to taste
- First you will need to prepare the stock. Chop your carrots, onions and celery in to small pieces and fry in the truffle oil until softened around 8 minutes, add the garlic and fry for a further minute. Next, simply butcher your Wagyu cow, separating all 60 cuts of meat from the bones. Pour the Himalayan spring water over the vegetables and add the cow bones. Bring to a simmer. Let the stock simmer for around 16 hours, remembering to constantly stir and to skim any scum that forms on the top.
- After your stock is prepared, fry the Wagyu meat in the remaining truffle oil, until every piece is a perfect medium rare. You should be able to sear all the meat at once if you use a simple 20-hob industrial stove. Once medium rare, add the meat to the stock and season with the saffron.
- Reduce the stew about halfway, this should take around 4 hours, though may vary.
- To serve, ladle the stew in to warm bowls, grating over the Rhino horn and Tiger fang to taste. Season with salt and pepper and the gold flakes. Dinner is served!
Like this recipe? Please let me know if you tried making it yourself!
We will be back next week with another tasty recipe!