GIFTS
Wagyu roulades with an extra dose of umami. Filled with Parmesan, sun-dried tomatoes, mushrooms, and soy sauce.
Ingredients for 4 people
| 4 | Wagyu roulades |
| 3 tbsp | Ketjap Manis |
| 150 g | Shitake mushrooms |
| 90 g | Parmesan |
| 80 g | Sun-dried tomatoes |
| 1 bundle | Lovage |
| 1 | Soup vegetables |
| 1 | Onion |
| 2 tbsp | Tomato paste |
| 400 ml | Wagyu stock or beef stock |
| 500 ml | Malt beer |
| to taste | Salt & pepper |
| Something | Wagyu fat |
THE CLASSIC REDEFINED!
The Wagyu roulades are beautifully marbled and perfectly portioned. This recipe, with its extra dose of umami, makes for an unforgettable taste experience.
preparation
- First, finely chop the mushrooms and tomatoes. Grate the Parmesan cheese and finely chop the lovage. Then, roughly chop the soup vegetables and onion. Next, heat the pot and sauté the mushrooms and tomatoes in a little oil over high heat for about 10 minutes, stirring constantly. Remove the mixture from the pot and stir in the Parmesan and lovage.
- Lay out the Wagyu roulades and season with a little salt and pepper. First, spread the ketjap manis evenly over the Wagyu meat, then add the prepared filling. Finally , roll the roulades up tightly and secure them with butcher's twine.
- Brown the roulades on all sides in Wagyu fat before removing them from the pot. Now add the soup vegetables and onion. Sauté the vegetables together with the tomato paste, then deglaze with a generous splash of stock and malt beer.
- Return the meat to the pot and let it simmer for about 2 hours. Check the liquid level approximately every 20 minutes and add more liquid if necessary.
- After about 2 hours, the Wagyu roulades should be beautifully tender. Thicken the sauce and enjoy your Wagyu roulades.
