Jangjorim (Soy Braised Beef) with Wagyu Shank

Directions

1. Tools - Large Dutch Oven, Fine Mesh Strainer, Slotted Spoon, Small Bowl, Large Bowl
2. FIRST STEP Take the Fullblood Wagyu boneless whole shank of the freezer, and place it in the refrigerator 48 hours before starting this recipe.
3. PREPARING THE WAGYU BONELESS WHOLE SHANK Trim off excess fat from the Fullblood Wagyu boneless whole shank, and cut the shank into 2 inch x 3 inch pieces. In a large Dutch oven, add the cold water, daikon radish chunks, sliced ginger, smashed garlic, cut scallions, diced yellow onion, and whole black peppercorns. Bring the water to a boil, and then add the pieces of Fullblood Wagyu shank. Bring to a boil again, and then reduce the heat to low. Simmer for 2 hours.
4. PREPARING THE BRAISING SAUCE Pull the Wagyu shank from the braising liquid, and reserve. Drain all of the braising liquid through a fine mesh strainer. Place 3 cups of the strained liquid into the Dutch oven, and discard the remaining liquid. Place the Wagyu beef shank back into the Dutch oven with the stock/strained liquid. In a small bowl, mix together the ingredients for the braising sauce (soy sauce, dark soy sauce, dark brown sugar, and mirin). Add the braising sauce to the Dutch oven with the Wagyu shank.
5. FINAL STEPS Over medium heat, bring the Dutch oven to a simmer. Cook for 30 minutes at a simmer. In the last 10 minutes, add the 8 eggs to the Dutch oven. Cook for 10 minutes, while turning the eggs halfway through. Pull the boiled eggs out of the Dutch oven, and gently crack the eggs on the cutting board (making cracks all over the eggs). Place the eggs back in the Dutch oven for 2 minutes. Then, remove the eggs with a slotted spoon, and place them in an ice water bath to cool. Remove the shells from the eggs, and cut them in half. Tear the braised Wagyu shank into bite-size pieces, and serve the beef hot with the boiled eggs. Enjoy!