Seared Wagyu Beef with Fermented Morels, White Soy and Lichen
The intention of this episode is to showcase Progressive American cooking techniques.
This is an advanced recipe and requires specialized equipment and ingredients. Some measurements are also provided in grams to accurately generate the targeted results.
Great care should be taken when using and transporting liquid nitrogen.
50g pearl onions
8 each thyme sprigs
8 pounds roasted beef bones
17 each black peppercorns
150g bourbon barrel-aged fish sauce
3 sheets unflavored gelatin
SOY SAUCE GEL
yields 75 grams
50g morel vinegar (the liquid resulting from fermenting morels)
20g white soy sauce
5g heavily modified cornstarch (like ULTRA-TEX 8), which is a modified tapioca starch
PINE NEEDLE PILLOW
Minced Pacific Northwest pine needles
385g Wagyu rib eye, Japanese grade A5 (American Wagyu can be substituted, but fat content will be much less)
1 tablespoon grapeseed oil
3g Murray River Salt
kosher salt and freshly ground black pepper
5 each fermented morels
3 each thin garlic slices, fried
2 each thin shallot slices, fried
4 each thyme blossoms
3 each oxalis (sorrel)
3 each lichen from apple tree branches, fried
1. In a large pressure cooker, add all the ingredients except for the gelatin. Seal the lid. Bring to a simmer and cook on 15 p.s.i. level of pressure for 45 minutes.
2. Strain the stock into a clean stock pot and reduce by fifty percent.
3. Whisk in the gelatin sheets until completely dissolved. Cool and transfer to a squirt bottle. Reserve.
4. Carefully add liquid nitrogen to an open, nitrogen-safe container like an open flask. Hold the squirt bottle loaded with the reserved gelled beef stock about two feet above the liquid nitrogen, and drop small droplets into the liquid nitrogen.
5. The pearls are done instantly, but can remain in the liquid nitrogen until more are made. Remove with a slotted spoon and transfer to a plate. It is best not to serve them just frozen, but to allow them to rest at room temperature for a few minutes. Reserve.
SOY SAUCE GEL
1. In a large bowl, combine the vinegar and soy sauce. Whisk in the modified starch. Continue whisking for several minutes until the starch has dissolved and the liquid is thickened to gel consistency.
2. Add more starch or liquid if consistency not quite right.
3. Pass the mixture through a chinois to strain out any undissolved starch. Transfer the gel to a squirt bottle. Reserve in the refrigerated area.
PINE NEEDLE PILLOW
1. Add the pine needles to the chamber of a vaporizer (like a “Volcano.”). Capture the aroma of the pine needles in a special plastic “pillow” bag.
2. Seal the open end of the pillow in a bag sealer. Reserve.
1. Cook the beef sous vide at 128° for 35 minutes. Chill in sous vide bag and reserve in refrigerated area. Wait for the meat to raise to room temperature prior to searing.
2. Generously season the beef with kosher salt and season with black pepper.
3. In a cast iron pan over high heat, add the grapeseed oil, and sear the beef for about five to six minutes on one side only until a crisp crust forms and the meat is almost blackened.
4. Remove from the heat to a paper towel-lined cutting board, crusty-side down and allow to rest a few minutes.
5. Using a sharp knife, square the edges of the meat and slice into 1-inch cubes.
1. Warm four large shallow serving bowls in an oven on low heat.
2. Place three cubes of the meat in the center of the bowl, staggering the pieces. Place five each of the fermented morels on the plate, around and under the meat.
3. Place the wild watercress in the center of the plate, leaning on the meat. Place the fried garlic and fried shallots on top of the meat and around the plate. Place the thyme blossoms, oxalis, and a few puffs of lichen around the sides.
4. Using a spoon, plate the frozen beef stock pearls all around and dapple the plate with three squirts of the soy-morel vinegar gel (shaking the bottle first).
5. Place the pillow in a fitted linen case and puncture it with a syringe about eight or nine times. Invert the pillow with punctured side down, and place the plate on top just before eating. Repeat with remaining plates and pillows.
Grant Achatz's Infused Sake Cocktailserves 2 Ingredients: 3 each kaffir lime leaf 5 each lime slices 2 thin slices of ginger 3 each chili pepper, seeds removed 2 each lemon slices 3 each lemon rind 8g sorrel 150g chilled Ty-Ku black sake Technique: Add the aromatics to a “Porthole” or into another vessel and add the chilled sake. Allow the sake to rest on the aromatics for one to two minutes. Strain into a glass and enjoy.