Serves a Crowd

Pastel De Choclo with Wagyu Beef

September 30, 2020
0 Ratings
Photo by https://double8cattle.com/blogs/recipes/pastel-de-choclo-with-wagyu-beef
Author Notes

Pastel de choclo includes a Fullblood Wagyu beef filling with onions, leeks, sweet paprika, and ground cumin. Hard boiled eggs are placed on top of the beef filling, and the South American dish is finished with a creamy layer of corn! This recipe takes you on a delicious, culinary adventure! —Double8Cattle

  • Prep time 1 hour 30 minutes
  • Cook time 1 hour
  • Serves 10
Ingredients
  • 3 pounds Double 8 Cattle Company Fullblood Wagyu Ground Beef
  • 2 tablespoons Grapeseed Oil
  • 1 cup Beef Stock
  • 1 teaspoon Ground Cumin
  • 1 tablespoon Sweet Paprika
  • Kosher Salt (to taste)
  • Freshly Ground Black Pepper (to taste)
  • 6 Eggs (hard-boiled and cut into quarters)
  • 4 ounces Butter
  • 10 cups Frozen Corn
  • 1 cup Whole Milk
  • 4 Garlic Cloves (minced)
  • 1 Red Bell Pepper (small diced)
  • 1 bunch Basil (about 10 leaves) (minced)
  • 2 teaspoons Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1 tablespoon Sweet Paprika
In This Recipe
Directions
  1. Tools - Clay Baking Dish, Blender, Large Sauté Pan
  2. FIRST STEP Take the Fullblood Wagyu ground beef out of the freezer, and place it in the refrigerator 24 hours before making this recipe.
  3. PREPARING THE FULLBLOOD WAGYU GROUND BEEF FILLING Heat the grapeseed oil in a large sauté pan. Sauté the Fullblood Wagyu ground beef until lightly browned (takes about 8 minutes). While stirring occasionally, add the sweet paprika, kosher salt, freshly ground black pepper, and cumin. Sauté for 2 minutes more. Add the beef stock, and simmer for 15 minutes over low heat. Add the diced sweet onion and diced leek. Mix well, and cook over medium heat for about 10 minutes until the onion is tender. Turn off the heat, and add the flour. Stir well and adjust the seasoning if necessary. Let cool, and refrigerate.
  4. PREPARING THE EGGS Hard-boil your eggs, and cut them into quarters. Place in the refrigerator until ready to use.
  5. PREPARING THE CORN TOPPING In a large Dutch oven, melt the butter over medium-high heat. Add the frozen corn and cook for about 8 minutes, while stirring occasionally. Mix in the flour and cook for 3 minutes, while stirring constantly. Add the milk, diced red bell pepper, minced garlic, kosher salt, freshly ground black pepper, and paprika. Continue to cook, while stirring occasionally, for about 10 minutes longer. Transfer half of the mixture (in the Dutch oven) to a blender. Blend until the corn is smooth. Then, transfer the blended portion back to the Dutch oven. Fold in the minced basil leaves (can use up to 10 basil leaves). Taste, and adjust seasoning if necessary. The mixture will thicken slightly.
  6. FINAL STEPS In a clay baking dish, add the prepared Fullblood Wagyu ground beef filling. Then, add the quartered hard-boiled eggs on the top of the beef filling. Cover with the corn topping. Sprinkle with granulated sugar. Bake at 400°F in a preheated oven for 45-60 minutes until bubbling and golden on top. Let stand for 10 minutes before serving. Enjoy!

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