Pairs well with Dry Aged Wagyu A5 with Cloud 23 Sweet Jalapeño
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Sauce / Dressing / Flavoured Butter
ihabplanet
6.8K views • 9mo ago
A method to refine and reuse frying oil used for sweets and salty foods like French fries, ensuring the oil remains clean and safe for reuse multiple times without reaching the smoke point.
Difficulty:
easy
Cooking Time:
30 mins
Prep Time:
5 mins
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Dry Aged Wagyu A5 with Cloud 23 Sweet Jalapeño
3.3M views • 6mo ago
207.7K
803
6.3% engagement
A luxurious recipe featuring a six-pound Wagyu A5 rib roast dry aged in Cloud 23 Sweet Jalapeño hot sauce for 23 days, creating a sweet and spicy beef dish with an incredible depth of flavor.
00:45:00 total
Serves 8
hard
Meat Main Course
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🧂
🍋
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🌶️
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Ingredients
- Wagyu A5 rib roast - 6 lb (six-pound)
- Cloud 23 Sweet Jalapeño hot sauce - watch the video to see (for soaking and sauce)
- Jalapeño - watch the video to see (thinly sliced, for garnish)
- Salt - to taste
- Black pepper - to taste
- Oil - watch the video to see (for frying)
- Cheese wheel - watch the video to see (for pasta sauce)
- Pasta - watch the video to see
- Vodka - watch the video to see (for sauce)
Instructions
- Soak the Wagyu: Soak the six-pound Wagyu A5 rib roast in Cloud 23 Sweet Jalapeño hot sauce for 23 hours.
- Dry Age: After soaking, let the Wagyu dry age for 23 days.
- Prepare for Cooking: Thinly slice some jalapeños for garnish. Remove the pellicle from the Wagyu, then season with salt and black pepper.
- Cook the Wagyu: Add some oil to a pan and cook the Wagyu until it develops a crust.
- Prepare the Pasta Sauce: Use a cheese wheel to create a creamy pasta sauce, adding more Cloud 23 Sweet Jalapeño hot sauce and vodka as needed.
- Serve: Slice the Wagyu and serve with the pasta, garnished with thinly sliced jalapeños.
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