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Japanese Wagyu Home Recipe 01

Pan-Roasted Japanese Wagyu

Japanese Wagyu Home Recipe 02

"Sunday Roast" Slow Roasted
Cabbage Rolled in Japanese Wagyu

Japanese Wagyu Home Recipe

Pan-Roasted Japanese Wagyu

Pan-Roasted
Japanese Wagyu

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Chef Alex Craciun cooks up a simple yet lusciously flavoursome Pan-roasted Japanese Wagyu, featuring an exquisite fillet steak and a supporting cast of wholesome vegetables. A crunchy salad dressed in a taste-bud-teasing blood orange vinaigrette meets umami-laden Japanese wagyu for an unforgettable culinary experience!

"Sunday Roast" Slow Roasted
Cabbage Rolled
in Japanese Wagyu

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Chef Alex Craciun presents his modern take on the classic Sunday Roast, featuring familiar ingredients - but with a twist. Watch how thinly sliced Japanese wagyu makes for an incredibly tasty and satisfying dish, and how wagyu fat trimmings elevate slow-roasted cabbage to a new level. Easy to prepare and a guaranteed talking point at dinner - and it's not just for Sundays.

Pan-Roasted

Japanese Wagyu

Ingredients (serves 2)
    Japanese Wagyu

  • 200g Japanese Wagyu Fillet Steak, Olive Oil, Salt and Pepper to taste

    • Bitter Leaves Salad

  • Bitter Leaves, Blood Orange Segments, Toasted Walnuts, Parmesan Shavings

    • Roasted Vegetables *Use seasonal vegetables of your choice

  • Baby Potatoes, Carrots, Jerusalem Artichokes, Onion Squash, 1 clove of Garlic, 1 tsp Olive Oil, Salt to taste

    • Blood Orange Vinaigrette

  • 4 tsp Vinegar (Raspberry / White Wine / Cider Vinegar)

  • 4 tsp Blood Orange Juice

  • 7 tsp Olive Oil

  • 1 tsp Soy Sauce

  • Pinch of Salt and 2 Pinches of Ground Black Pepper

Method

  1. 1 Take the steak out of the fridge and let it sit at room temperature for 20-30 minutes.

  2. 2 Roasted Vegetables
    Wash the vegetables, drizzle olive oil, sprinkle with salt and add sliced garlic. Make a foil packet and roast at 170°C for 35-40 minutes or until tender.

  3. 3 Salad
    Wash and dry the leaves. Toss with blood orange segments, toasted walnuts and parmesan shaving, season with salt and pepper.

  4. 4 Mix all the ingredients and blend well.

  5. 5 Season the steak on both sides and apply a touch of olive oil. Heat the pan piping hot and sear the meat, allow about 2 minutes on each side.

  6. 6 Cook in an oven for further 5-6 minutes at 170°C, or until the meat is cooked to your liking.

  7. 7 Take out and rest for 5-6 minutes.

  8. 8 Plating Up
    Take out the roasted vegetables, cut into bite-size pieces. Dress the salad and nestle it on top of the vegetables. Cut the steak into cubes and present the pink side up.

"Sunday Roast" Slow Roasted

Cabbage Rolled in Japanese Wagyu

Ingredients (2 servings)
    Japanese Wagyu

  • 200g Japanese Wagyu Chuck Roll or Rib Eye Thinly Sliced, English Mustard, Beef Bone Broth, Salt and Pepper to taste

    • Slow-Roasted Cabbage

  • White Cabbage, Onion, Apple, Blueberries, Bay Leaf and White Peppercorns (optional), Butter, Beef Stock, White Wine Vinegar, Salt and Pepper to taste

    • Roasted Vegetables *Use seasonal vegetables of your choice

  • Brussel Sprouts, Button Mushrooms, Potatoes, 1 clove of Garlic, 1 tsp Olive Oil, Salt and Pepper to taste

Method

  1. 1 Slow-Roasted Cabbage
    Melt in a pan a small amount of wagyu fat and butter, sweat the shredded cabbage and diced onion until soft. Add the stock and vinegar, simmer and reduce. Stir in the diced apple and blueberries.

  2. 2 Roasted Vegetables
    Wash the mushrooms and Brussel sprouts, cut into halves and sauté until golden. Add the sliced garlic and season.

  3. 3 Roast Potatoes
    Thinly slice the potatoes, drizzle olive oil and season. Bake at 160°C for 7-8 minutes or until golden.

  4. 4 Japanese Wagyu Rolls
    Apply English mustard on sliced wagyu. Roll the cabbage mix, forming a barrel-like shape.

  5. 5 Layer your pot/plate with the cabbage mix, roasted vegetables and potatoes. Place the wagyu rolls on top.

  6. 6 Pour over the broth and cook in an oven at 180°C for 3-5 minutes or until the meat is cooked to your liking.