Cherry-Jalapeno Wagyu Beef Burnt Ends

Directions

1. Tools - Smoker, Chef’s Knife, Mixing Bowl, Disposable Gloves, Cutting Board, Instant Read Thermometer, Aluminum Foil, Foil Pan, Saucepan, Blender or Food Processor
2. FIRST STEP Take the Fullblood Wagyu chuck underblade roast out of the freezer, and place it in the refrigerator 48 hours before starting this recipe.
3. PREPARING THE CHERRY-JALAPENO SAUCE Place a saucepan over medium-high heat, and add the olive oil. Once the pan is hot, add the diced jalapenos (you can leave the seeds in if you like heat or remove them for less heat, whichever you prefer), and cook for 2-3 minutes. Once the jalapenos are tender, add the minced garlic. Cook until fragrant. Next, add all of the remaining ingredients (ketchup, apple cider vinegar, orange juice, onion powder, cherry preserves, kosher salt, soy sauce, Worcestershire sauce, brown sugar, cinnamon, cloves, and nutmeg) to the pan. Stir until combined. Once the mixture begins to boil, reduce the heat to low. Allow the sauce to simmer for about 20 minutes or until it is spoon-thick. At this point, turn off the burner, and remove the saucepan from the heat. After the sauce has slightly cooled, pour the sauce into a blender or food processor. Blend the sauce until the jalapenos are completely pureed and the sauce is smooth. Pour the sauce into a container, and refrigerate it until ready to use.
4. PREPARING THE WAGYU ROAST Preheat your smoker to 190°F. While the smoker is preheating, remove the Fullblood Wagyu chuck underblade roast from the packaging. Pat the roast dry with a paper towel, and trim off any excess fat. Season the Wagyu roast with your BBQ rub of choice. Then, let the roast rest for about 15 minutes. Once the smoker has reached the desired temperature, place the seasoned Wagyu roast in the smoker. Check the roast’s temperature every half hour. Once the internal temperature of the roast reaches about 165°F and the bark has formed, remove the roast from the smoker. Place the Wagyu roast on two pieces of aluminum foil (that have been stacked one on top of the other). Wrap the Wagyu roast tightly with the aluminum foil, and place the roast back in the smoker. Increase the smoker temperature to 275°F. Once the internal temperature of the beef is about 185-195°F, remove the roast from the smoker, and place it on a cutting board. NOTE: Keep the smoker on. The cooking process is not yet complete. Remove the aluminum foil wrap, and discard the foil. Cut the smoked Wagyu roast into 1-inch cubes, and place the beef cubes in a foil pan.
5. FINAL STEPS Apply 3/4 cup of the prepared cherry-jalapeno sauce to the Wagyu beef cubes, making sure to coat each piece thoroughly. Place the Wagyu beef burnt ends (in the foil pan) back in the smoker. Keep them uncovered, and cook for about 1 hour or until the sauce has set. Remove the burnt ends from the smoker, and allow them to rest for 15-20 minutes. Serve the Wagyu beef burnt ends with the remaining cherry-jalapeno sauce, and enjoy!