Smoky Stout-Braised Wagyu Whole Shank with Creamy Polenta
Smoky Stout-Braised Wagyu Whole Shank with Creamy Polenta

Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, smoky stout-braised wagyu whole shank with creamy polenta. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we have to first prepare a few ingredients. You can have smoky stout-braised wagyu whole shank with creamy polenta using 31 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Smoky Stout-Braised Wagyu Whole Shank with Creamy Polenta:
  1. Take 1 Double 8 Cattle Company Fullblood Wagyu Whole Boneless Shank
  2. Get 2 Shallots (peeled and large diced)
  3. Make ready 3 Large Carrots (peeled and large diced)
  4. Get 2 HEAD Garlic (tops trimmed off and left whole)
  5. Take 1 1/2 CUP (11.5 OZ) CAN) Fire Roasted Diced Tomatoes
  6. Take 4 CUP Beef Stock
  7. Prepare 4 CUP Stout Beer
  8. Make ready 2 Leeks (green parts discarded, white parts cut into half-inch-thick coins)
  9. Prepare 3 SPRIG Thyme (whole)
  10. Get Slurry
  11. Prepare 3 TBSP Cornstarch
  12. Prepare 1/4 CUP Water
  13. Prepare Rub
  14. Take 1/4 CUP Ancho Chile Powder
  15. Prepare 1/4 CUP Smoked Paprika
  16. Get 1/4 CUP Kosher Salt
  17. Take 3 TBSP Granulated Garlic
  18. Prepare 3 TBSP Ground Cumin
  19. Take 3 TBSP Ground Coriander
  20. Prepare 2 TBSP Aleppo Pepper
  21. Prepare 2 TBSP Oregano
  22. Take 3 TBSP Dark Brown Sugar
  23. Prepare Polenta
  24. Get 4 CUP Milk
  25. Make ready 1 Yellow Onion (minced)
  26. Make ready 2 TBSP Butter
  27. Make ready 1 1/2 CUP Polenta
  28. Take 3 TBSP Garlic (minced)
  29. Get 1 CUP Shredded Parmesan Cheese
  30. Prepare 2 TSP Kosher Salt
  31. Get 3/4 CUP Heavy Cream
Instructions to make Smoky Stout-Braised Wagyu Whole Shank with Creamy Polenta:
  1. PREPARING THE RUB - Mix all of the rub ingredients (ancho chile powder, smoked paprika, kosher salt, granulated garlic, ground cumin, ground coriander, Aleppo pepper, oregano, and dark brown sugar) together in a small bowl. This is your rub. Spread the rub onto a baking sheet. Place the Fullblood Wagyu boneless whole shank (unfolded) on top of the rub, and cover the meat with the rub. Once the shank is completely coated in the rub, cover it and refrigerate for 24-48 hours.
  2. Pull the shank from the refrigerator, and cut it into 3-inch pieces.NOTE: You can leave the shank whole but it will take much longer to cook (approximately 10 hours). Chef suggests cut-ting it into smaller pieces.
  3. PREPARING THE BRAISED FULLBLOOD WAGYU SHANK - Preheat the oven to 280°F. In a large roasting pan, add the peeled and diced shallots, peeled and diced carrots, whole garlic heads (tops trimmed off), fire roasted diced tomatoes, beef stock, stout beer, leeks (white parts cut into half-inch-thick coins), and sprigs of thyme. Place the pieces of Fullblood Wagyu shank into the liquid. Cover the roasting pan with aluminum foil. Place the roasting pan in the oven, and braise the shank for 6 hours.
  4. Pull the roasting pan carefully from the oven, and pull out the pieces of shank. Place the braising liquid in a large stainless steel saucepan, and reduce on high heat until you have 3 cups of liquid left. This will take 20-25 minutes. While the liquid is reducing, make the polenta.
  5. PREPARING THE POLENTA - In a medium size saucepan, melt the butter and add in the minced yellow onion. Cook until the onion is translucent, and fold in the minced garlic. Add in the milk, and bring to a simmer. Once the milk is at a simmer, whisk in the polenta (corn grits). Stir constantly with a wooden spoon for 15 minutes or until the polenta is soft and creamy. Add in the heavy cream and shredded parmesan cheese. Season to taste with kosher salt.
  6. FINAL STEPS - Once the braising liquid is reduced to 3 cups, strain the liquid through a mesh strainer into a saucepan. Mix together the cornstarch and water for the slurry. Then, whisk the slurry into the pot. Heat on medium heat until the sauce has thickened. Then, turn off the heat, and season the sauce to taste with kosher salt and freshly ground black pepper.
  7. Shred the braised shank into bite-size pieces, and mix the beef into the sauce. Place the creamy polenta on a large platter.Top with the sauce-covered pieces of Wagyu shank. Serve warm, and enjoy!

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