Wagyu roulades with an extra dose of umami. Filled with Parmesan cheese, sun-dried tomatoes, mushrooms and soy sauce. Prepared in Dutch Oven and Big Green Egg.

Ingredients for 4 people:

  • 4 Wagyu Rouladen ➡ available in the online store
  • 3 tablespoons Ketjap Manis
  • 150 g shitake mushrooms
  • 90 g parmesan
  • 80 g dried tomatoes
  • 1 bunch lovage
  • 1 soup green
  • 1 onion
  • 2 tablespoons tomato paste
  • 400 ml beef stock
  • 500 ml malt beer
  • salt / pepper
  • some sunflower oil

First, finely chop the mushrooms and tomatoes. Grate the parmesan and chop the lovage finely as well. Then cut the greens and onion into coarse pieces. The pot can then be heated and the mushrooms and tomatoes sautéed hot in a little oil, stirring constantly for about 10 minutes. The mixture can then be removed from the pot and mixed with Parmesan cheese and lovage.

Spread out the Wagyu roulades and season with a little salt and pepper. First spread ketjap manis evenly over the Wagyu meat, followed by the filling you just prepared. The roulades can then be rolled up tightly and secured with butcher's twine. Fry the roulades in wagyu fat on all sides before removing them from the pot again. Now it's the turn of the greens and onion. Sauté the vegetables along with the tomato paste and then deglaze with a good gulp of stock and malt beer.

Return the meat to the pot and simmer for about 2 hours. Check on the liquid level every 20 minutes or so and add more if necessary. After about 2 hours, the wagyu roulades should be nice and tender. Tie off the sauce and enjoy your Wagyu Roulades.