Dry Aged Wagyu A5 with Cloud 23 Sweet Jalapeño
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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
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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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