- Prep time 30 minutes
- Cook time 2 hours 30 minutes
- Serves 5
Seared Fullblood Wagyu beef is braised in coconut milk, vinegar, soy sauce, minced garlic, and bay leaves. The tender beef is then coated in a reduction sauce and served over delicious coconut rice! This savory and hearty dish is perfect for lunch or dinner. Try this tasty beef adobo recipe today! —Double8Cattle
Double 8 Cattle Company Fullblood Wagyu Beef Chuck Underblade Roast (cut into 2 inch cubes)
Freshly Ground Black Pepper
Grapeseed Oil (divided)
Beef Stock (divided)
Full Fat Coconut Milk
Apple Cider Vinegar
Large Garlic Cloves (minced)
1 1/2 cups
Fresh Serrano Peppers (sliced)
- Tools - Large Dutch Oven, Small Pot, Large Bowl, Slotted Spoon
- FIRST STEP Pull the Fullblood Wagyu beef chuck underblade roast from the freezer, and place it in the refrigerator 24 hours before starting this recipe.
- PREPARING THE FULLBLOOD WAGYU BEEF CHUCK UNDERBLADE ROAST Heat oven to 250°F. Cut the Fullblood Wagyu beef chuck underblade roast into cubes. Lightly season the beef cubes with kosher salt and freshly ground black pepper. Heat a large Dutch oven with 2 tablespoons of grapeseed oil on medium-high heat. Once the oil is slightly smoking, add in half of the beef cubes. Sear the beef for 2 minutes on each side to get a nice caramelization. Once the beef is seared, remove it from the Dutch oven, and place it in a bowl. Drain off the fat. Deglaze the Dutch oven with 1/2 cup of beef stock, while scraping the bottom of the pan to pull up any bits stuck to the bottom. Pour the beef stock and any bits over the seared beef cubes that are sitting in the bowl. Heat the dutch oven over medium-high heat. Add in 2 tablespoons of grapeseed oil, and repeat the process with the remaining beef cubes. Once all of the beef is seared, add the remaining 1/2 cup of beef stock to the Dutch oven. Put the seared Wagyu beef cubes that were in the bowl back into the Dutch oven. Add the coconut milk, apple cider vinegar, rice vinegar, soy sauce, minced garlic, and bay leaves to the Dutch oven. Bring to a simmer over medium-high heat. Then, turn off the heat, and cover with a lid. Put the Dutch oven into the preheated (250°F) oven for 2 hours.
- PREPARING THE BRAISING LIQUID Once the Fullblood Wagyu beef has braised for 2 hours, pull the Dutch oven from the oven. Use a slotted spoon to remove the beef cubes from the braising liquid. Reserve the beef cubes. Discard the bay leaves. Place the Dutch oven on medium heat (on the stove). Start to reduce the braising liquid, while stirring occasionally. You want the braising liquid to thicken. This will take about 15-20 minutes. Make the rice while your braising liquid is thickening.
- PREPARING THE RICE In a small saucepan over medium heat, bring the water and coconut milk to a simmer. Once the liquid has come to a simmer, stir in the jasmine rice and salt. Bring the pot back up to a simmer, and cover with a lid. Reduce the heat to low, and cook for 15-20 minutes or until the liquid is absorbed and the rice is fully cooked.
- FINAL STEPS Coat the braised Fullblood Wagyu beef in the reduced sauce (thickened braising liquid), and season to taste with kosher salt and freshly ground black pepper. Divide the coconut rice between 5 plates. Add the coated beef cubes on top. Serve warm, and garnish with sliced serrano peppers (garnish is optional). Enjoy!